Dilly-Of-A-Baked Potato Salad - Featured Image

Dilly-Of-A-Baked Potato Salad

Categories : Blog

Dilly-Of-A-Baked Potato Salad

A healthy and tasty side dish!


  • 3 pcs russet potatoes
  • 2 tbsp vegetable oil
  • 1/2 cup onion chopped
  • 2 tbsp all-purpose flour
  • 1 tsp mustard prepared
  • 1/4 tsp celery seed
  • 1/3 tsp salt
  • 1/2 cup water
  • 2 tbsp cider vinegar
  • 1/2 cup green bell pepper chopped
  • 1/4 cup carrots shredded
  • 1/2 tsp fresh dill weed chopped
  • 1/4 cup Parmesan cheese grated


  • 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 (for about 15-20 minutes).
  • Drain and cool.
  • Peel potatoes and slice 1/4 inch thick. Set aside.
  • Heat oil in a medium-sized skillet and sauté onion until soft.
  • Stir in flour, mustard, celery seed, and salt.
  • Gradually add water and vinegar and 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 15-20 minutes, or until cheese is melted and vegetables are heated through.