Baked Potato Salad Casserole Recipe

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Baked Potato Salad Casserole
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  1. Put potatoes in a large saucepan with cold water and 1 teaspoon salt then bring to a boil.
  2. Cover then reduce heat and simmer 25 minutes then drain and cool.
  3. Peel potatoes and slice the set aside.
  4. Heat oil in a medium size skillet then sauté onion until soft.
  5. Stir in flour, mustard, celery seed and remaining salt.
  6. Add 1/2 cup water and vinegar then cook stirring constantly until mixture boils and thickens.
  7. Combine potatoes, green pepper and carrots in a bowl then add sauce mixing well.
  8. Spoon half the mixture into a shallow baking dish and sprinkle with 1/2 cup cheese.
  9. Cover with remaining potato mixture and cheese then bake uncovered at 350 for 20 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 140.37 Kcal (588 kJ)
Calories from fat 106.33 Kcal
% Daily Value*
Total Fat 11.81g 18%
Cholesterol 23.1mg 8%
Sodium 538.72mg 22%
Potassium 85.89mg 2%
Total Carbs 2.7g 1%
Sugars 1.28g 5%
Dietary Fiber 0.71g 3%
Protein 5.86g 12%
Vitamin C 11.2mg 19%
Vitamin A 0.1mg 2%
Iron 0.3mg 2%
Calcium 167.3mg 17%
Amount Per 100 g
Calories 217.74 Kcal (912 kJ)
Calories from fat 164.93 Kcal
% Daily Value*
Total Fat 18.33g 18%
Cholesterol 35.83mg 8%
Sodium 835.65mg 22%
Potassium 133.23mg 2%
Total Carbs 4.19g 1%
Sugars 1.98g 5%
Dietary Fiber 1.1g 3%
Protein 9.09g 12%
Vitamin C 17.4mg 19%
Vitamin A 0.1mg 2%
Iron 0.5mg 2%
Calcium 259.5mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.6
  • 4

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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