Dilly-Of-A-Baked Potato Salad

This dilly-of-a-baked potato salad recipe with dill features boiled russets with a warm vinegar-mustard-celery seed sauce, then baked with veggies and cheese.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 236 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 2 tablespoons cider vinegar
• 1 teaspoon prepared mustard
• 3 russet potatoes
• 0.5 cup chopped onion
• 0.5 cup water
• 0.25 teaspoon celery seed
• 0.5 cup chopped green bell pepper
• 0.33333334326744 teaspoon salt
• 0.25 cup grated Parmesan cheese for topping
• 0.25 cup shredded carrots
• 0.5 teaspoon chopped fresh dill weed

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, 15 to 20 minutes. Drain, cool, and peel potatoes. Cut into ¼-inch-thick slices; set aside.

Step 3

Heat oil in a medium skillet. Add onion; cook until soft. Stir in flour, mustard, salt, and celery seeds; gradually add water and vinegar. Cook over low heat, stirring constantly, until sauce boils and thickens.

Step 4

Combine potatoes, bell pepper, carrots, and dill in a large bowl; stir in onion sauce until well mixed. Transfer ½ potato mixture to a shallow 8x8-inch baking dish; sprinkle with ½ Parmesan cheese. Cover with remaining ½ each potato mixture and Parmesan cheese.

Step 5

Bake in the preheated oven, uncovered, until cheese is melted and vegetables are heated through, 15 to 20 minutes.