Dilly-Of-A-Baked Potato Salad The Best Recipes

Cook and World

Saturday, July 5, 2014

Dilly-Of-A-Baked Potato Salad

"This potato salad is baked and served warm like a potato casserole."

Ingredients :

3 russet potatoes
2 tablespoons vegetable oil
half of cup chopped onion
2 tablespoons all-motive flour
1 teaspoon prepared mustard
1/4 teaspoon celery seed
1/three teaspoon salt
half cup water
2 tablespoons cider vinegar
1/2 cup chopped green bell pepper
1/four cup shredded carrots
half teaspoon chopped fresh dill weed
1/4 cup grated Parmesan cheese for topping

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H

Preheat oven to 350 tiers F (a hundred seventy five tiers C).
Bring a big pot of salted water to a boil. Add potatoes and cook till tender however nonetheless company, approximately 15 to twenty mins. Drain and cool. Peel potatoes and slice 1/four inch thick; set apart.
Heat oil in a medium-size skillet; saute onion until gentle. Stir in flour, mustard, celery seed and salt. Gradually upload water and vinegar; cook over low heat, stirring continuously, till aggregate boils and thickens.
In a mixing bowl, integrate the potatoes, green pepper, carrots and dill; add sauce and blend well. Spoon 1/2 the aggregate into a shallow 8x8 inch baking dish and sprinkle with 1/2 the cheese. Cover with remaining potato aggregate and cheese.
Bake uncovered at 350 levels F (one hundred seventy five levels C) for 15 to 20 minutes, or till cheese is melted and greens are heated through.

Notes :

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