Dilly-Of-A-Baked Potato Salad Recipe - Allrecipes.com
Dilly-Of-A-Baked Potato Salad Recipe
  • READY IN 1 hr

Dilly-Of-A-Baked Potato Salad

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  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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Reviews More Reviews

Most Helpful Positive Review
May 24, 2003

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.

 
Most Helpful Critical Review
Jan 22, 2003

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.

 

8 Ratings

Jan 22, 2003

Excellent! I made it for a family gathering and got rave reviews. I will certainly make it again.

 
Jul 18, 2006

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!

 
Sep 20, 2011

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!

 
Feb 21, 2007

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.

 
Mar 29, 2014

It was a huge hit in my house, all leftovers eaten up for two days because I tripled the recipe ??

 

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Nutrition

  • Calories
  • 236 kcal
  • 12%
  • Carbohydrates
  • 34.6 g
  • 11%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 287 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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