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Dilly-Of-A-Baked Potato Salad












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

Preparations:

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

  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.

  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.

  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.

  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.

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