Dilly-Of-A-Baked Potato Salad

Name: Dilly-Of-A-Baked Potato Salad
Total time: 60
Yield: 4
Ingredients: 3 russet potatoes; 2 tablespoons vegetable oil; 0.5 cup chopped onion; 2 tablespoons all-purpose flour; 1 teaspoon prepared mustard; 0.25 teaspoon celery seed; 0.33333334326744 teaspoon salt; 0.5 cup water; 2 tablespoons cider vinegar; 0.5 cup chopped green bell pepper; 0.25 cup shredded carrots; 0.5 teaspoon chopped fresh dill weed; 0.25 cup grated Parmesan cheese for topping

Recipe by MARBALET from allrecipes.com

Lunch 60 Mins.

Ingredients

4 servings

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3 russet potatoes
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2 tablespoons vegetable oil
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0.5 cup chopped onion
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2 tablespoons all-purpose flour
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1 teaspoon prepared mustard
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0.25 teaspoon celery seed
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0.33333334326744 teaspoon salt

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0.5 cup water
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2 tablespoons cider vinegar
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0.5 cup chopped green bell pepper
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0.25 cup shredded carrots
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0.5 teaspoon chopped fresh dill weed
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0.25 cup grated Parmesan cheese for topping

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, 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.