DILLY-OF-A-BAKED POTATO SALAD

Dilly-Of-A-Baked Potato Salad image

This potato salad is baked and served warm like a potato casserole.

Provided by MARBALET

Categories Salad Potato Salad Recipes No Mayo

Time 1h

Yield 4

Number Of Ingredients 13

Ingredients

3 russet potatoes
2 tablespoons vegetable oil
½ cup chopped onion
2 tablespoons all-purpose flour
1 teaspoon prepared mustard
¼ teaspoon celery seed
⅓ teaspoon salt
½ cup water
2 tablespoons cider vinegar
½ cup chopped green bell pepper
¼ cup shredded carrots
½ teaspoon chopped fresh dill weed
¼ cup grated Parmesan cheese for topping

Steps:

Preheat oven to 350 degrees F (175 degrees C).
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.
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.
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.
Bake uncovered at 350 degrees F (175 degrees C) for 15 to 20 minutes, or until cheese is melted and vegetables are heated through.

Nutrition Facts : Calories 236.2 calories, Carbohydrate 34.6 g, Cholesterol 4.4 mg, Fat 8.6 g, Fiber 4.5 g, Protein 6 g, SaturatedFat 1.8 g, Sodium 286.6 mg, Sugar 3 g