Dilly-Of-A-Baked Potato Salad recipe

4 servings

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

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.