All Recipes Best Recipe Salad Potato Salad Recipes No Mayo

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

Nutrition Info

236.2 calories carbohydrate: 34.6 g cholesterol: 4.4 mg fat: 8.6 g fiber: 4.5 g protein: 6 g saturatedFat: 1.8 g servingSize: - sodium: 286.6 mg sugar: 3 g transFat: : - unsaturatedFat: : -

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.

4 servings

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