Dilly-Of-A-Baked Potato Salad
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Dilly-Of-A-Baked Potato Salad
A healthy and tasty side dish!
Ingredients
- 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
Instructions
- 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.
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