Baked Potato Salad
Get the taste of potato salad in a hot, baked casserole. This recipe is perfect for potlucks and as a side dish for barbecue or grilled dishes.
Notes
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Cooking Time45 min
Cooking MethodCasserole
Ingredients
- 3 potatoes
- 1 1/3 teaspoon salt
- 2 tablespoon salad oil
- 1/2 cup onion, chopped
- 1 teaspoon yellow mustard
- 1/4 teaspoon celery seed
- 2 tablespoon cider vinegar
- 1/2 cup green pepper, diced
- 1/4 cup carrot, shredded
- Chesse, to taste
Instructions
- Put potatoes in a large saucepan with cold water and 1 teaspoon salt, bring to a boil. Cover, reduce heat and simmer 25 minutes, until potatoes are tender, 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 remaining 1/3 teaspoon salt. Gradually add 1/2 cup water and vinegar, cook over low heat, stirring constantly, until mixture boils and thickens.
- Combine potatoes, green pepper and carrots in a bowl, add sauce, mixing well. Spoon half the mixture into a shallow 8x8-inch baking dish, sprinkle with 1/2 cup cheese. Cover with remaining potato mixture and cheese.
- Bake, uncovered, in preheated 350 degree F. oven 15 to 20 minutes, or until cheese is melted and vegetables are hot.