Dilly-Of-A-Baked Potato Salad Recipe

Name: Dilly-Of-A-Baked Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 russet potatoes, 2 tablespoons vegetable oil, 1/2 cup chopped onion, 2 tablespoons all-purpose flour, and more.

Yes, Dilly-Of-A-Baked Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Dilly-Of-A-Baked Potato Salad

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