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
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.