Baked Potato Salad
Submitted by chukaa
Hot potato salad layered with a tangy mustard-vinegar sauce, green peppers, carrots, and melted cheese. A warm, vegetarian twist on classic potato salad.
YIELD
4 servingsPREP
40 minCOOK
20 minREADY
60 minForget cold, mayo-heavy potato salad sitting in the sun at a picnic.
This version is served hot from the oven, layered with a tangy cooked dressing made from mustard, apple cider vinegar, and celery seed.
Sliced Idaho potatoes, diced green pepper, and shredded carrots get tossed in that warm sauce, layered with cheese, and baked until everything is bubbly and melted.
It’s potato salad reimagined as a casserole, and it works brilliantly as a side dish or a light vegetarian main.
Kitchen Tips
- Slice the boiled potatoes while still slightly warm. They absorb the dressing better that way.
- Stir the sauce constantly as it thickens. The flour can clump fast if you look away.
- Use sharp cheddar for a punch of flavor that stands up to the vinegar and mustard.
- Let it cool for five minutes after baking so the layers hold together when you scoop.
Ingredients
Directions
Put potatoes in a large saucepan with 1 inch 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 ¼ inch thick; set aside.
Heat oil in a medium-size skillet; sauté onion until soft.
Stir in flour, mustard, celery seed and remaining ⅓ teaspoon salt.
Gradually add ½ 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 8×8-inch baking dish ; sprinkle with ½ cup cheese.
Cover with remaining potato mixture and cheese.
Bake, uncovered, in preheated 350’F. oven 15 to 20 minutes, or until cheese is melted and vegetables are hot.
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