This potato salad is literally baked and the end result is fabulous. The potatoes are boiled first, then bathed with a warm vinegar/mustard/celery seed sauce, and then combined with other veggies and a sprinkling of dill. This tasty concoction is baked be
INGREDIENTS (for 4 servings):
- 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
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.
Potato Salad Tips