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Dilly-Of-A-Baked Potato Salad

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Dilly-Of-A-Baked Potato Salad

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    Directions

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    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
  • Methods :

  • 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 8×8 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.
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