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Dilly-Of-A-Baked Potato Salad
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Baked potato salad with warm vinegar mustard dressing, veggies, and dill, topped with cheese layers.
Ingredients:
  • 3 russet potatoes
  • 2 tablespoons vegetable oil
  • 0.5 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 1 teaspoon prepared mustard
  • 0.25 teaspoon celery seed
  • 0.33333334326744 teaspoon salt
  • 0.5 cup water
  • 2 tablespoons cider vinegar
  • 0.5 cup chopped green bell pepper
  • 0.25 cup shredded carrots
  • 0.5 teaspoon chopped fresh dill weed
  • 0.25 cup grated Parmesan cheese for topping
Instructions:
  • Preheat oven to 350°F (175°C).
  • 1. Boil a generously salted large pot of water until bubbling. Cook potatoes until tender yet slightly firm, approximately 15 to 20 minutes. Drain and allow to cool. Peel the potatoes, slice into 1/4 inch thick pieces, and set aside.
  • In a medium skillet, heat oil and saute onion until soft. Add flour, mustard, celery seed, and salt. Slowly pour in water and vinegar. Cook over low heat, stirring continuously, until the mixture boils and thickens.
  • Combine the potatoes, green pepper, carrots, and dill in a mixing bowl with the sauce. Layer half of the mixture into an 8x8 inch baking dish, then sprinkle half of the cheese on top. Finish by layering the remaining potato mixture and cheese.
  • Bake at 350 degrees F (175 degrees C) until cheese is melted and veggies are warm, about 15-20 minutes.

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