Dilly-Of-A-Baked Potato Salad Recipe

Ingredients
<br>- 3 russet potatoes
<br>- 2 tablespoons vegetable oil
<br>- 1/2 cup chopped onion
<br>- 2 tablespoons all-purpose flour
<br>- 1 teaspoon prepared mustard
<br>- 1/4 teaspoon celery seed
<br>- 1/3 teaspoon salt
<br>- 1/2 cup water
<br>- 2 tablespoons cider vinegar
<br>- 1/2 cup chopped green bell pepper
<br>- 1/4 cup shredded carrots
<br>- 1/2 teaspoon chopped fresh dill weed
<br>- 1/4 cup grated Parmesan cheese for topping
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).
<br>step 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.
<br>step 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.
<br>step 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.
<br>step 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.
<br>


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

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 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.
step 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.
step 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.
step 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.

Mastodon Share