Similar to a potato casserole, this potato salad is baked and served warm.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 russet potatoes
- 2 tablespoons vegetable oil
- ½ cup chopped onion
- 2 tablespoons all-purpose flour
- 1 teaspoon prepared mustard
- ¼ teaspoon celery seed
- ⅓ teaspoon salt
- ½ cup water
- 2 tablespoons cider vinegar
- ½ cup chopped green bell pepper
- ¼ cup shredded carrots
- ½ teaspoon chopped fresh dill weed
- ¼ 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 8×8 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.
Nutrition Facts
| Calories | 236 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 5 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 287 mg |
| Sugars | 3 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I made the following changes due to family preferences: Doubled the mustard (or a bit more) and added about 1/3 cup of dill pickle relish. I put it the refrigerator for several hours to give the flavors time to unfold. And I used red potatoes instead of russet. The whole family liked it very much.
Pretty good! Based on other comments, I doubled the mustard, dill, salt, and celery seed. TIP: based on other comments, the potatoes took a while to cook. I chopped mine into bite-sized pieces, let them soak in cold water for maybe 10 minutes, and then boiled them. They were ready in maybe 12–15 minutes!
This was just okay for us. It needed more flavor for our liking. I added in some garlic powder and doubled the dill and mustard. I also replaced the water with milk. It still was just average after those additions. I think it would be better just to add in the liquid, seasonings, and veggies straight to the potatoes rather than making a roux. The roux seemed like an extra step that wasn’t necessary. I did enjoy making it though. So thank you for the recipe!
It was a huge hit in my house, all leftovers eaten up for two days because I tripled the recipe ??
Hard to believe this recipe has been around for over 10 years with only five reviews. Had no green bell peppers (we don’t really like the bitter taste), so I used a combo of red-yellow-orange mini bell peppers which actually made for a nice presentation. We like dill, so I added more of that (I can’t imagine that you could even taste 1/2 tsp of fresh dill), and gave it a good sprinkling of freshly ground pepper. I don’t think that the grated parmesan cheese ever will melt, so don’t be tempted to overcook because you’ll lose the moisture of the sauce. We really enjoyed this, and IMO this is a winner!
Delish! My sweetie and loved this. We made it with the “limehouse chicken” and it was a very delicious dinner. I started them at the same time and it took a total of 45 minutes to make it all – will try again.
Holly, this side was far from awful; it was delicious. Fret not, most of us know how to use a fork to determine when a potato is tender, yet firm without relying on a specific time. Once out of the oven, I placed the dish under the broiler to brown the top. Thank you!
This turned out AWFUL! I boiled the potatoes for 15 minutes as directed and it took 1 hour and 15 minutes for them to fully cook in the over afterwards! By the time they were done the main course had been eaten and dinner was over. None of us thought that they tasted too great either. Won’t be making these ever again.
This a very colourful recipe. Looks nice on the table with the carrots in it. Nice flavour. Needs a bit of pepper for my taste.
Excellent! I made it for a family gathering and got rave reviews. I will certainly make it again.