Dilly-Of-A-Baked Potato Salad |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This potato salad is baked and served warm like a potato casserole. Ingredients:
3 russet potatoes |
2 tablespoons vegetable oil |
1/2 cup chopped onion |
2 tablespoons all-purpose flour |
1 teaspoon prepared mustard |
1/4 teaspoon celery seed |
1/3 teaspoon salt |
1/2 cup water |
2 tablespoons cider vinegar |
1/2 cup chopped green bell pepper |
1/4 cup shredded carrots |
1/2 teaspoon chopped fresh dill weed |
1/4 cup grated parmesan cheese for topping |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 to 20 minutes. Drain and cool. Peel potatoes and slice 1/4 inch thick; set aside.
3. Heat oil in a medium-size skillet; saute onion until soft. Stir in flour, mustard, celery seed and salt. Gradually add water and vinegar; cook over low heat, stirring constantly, until mixture boils and thickens.
4. In a mixing bowl, combine the potatoes, green pepper, carrots and dill; add sauce and mix well. Spoon half the mixture into a shallow 8x8 inch baking dish and sprinkle with half the cheese. Cover with remaining potato mixture and cheese.
5. Bake uncovered at 350 degrees F (175 degrees C) for 15 to 20 minutes, or until cheese is melted and vegetables are heated through.
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