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Baked Potato Salad

 
6c00be296c132a8ed68a 550
64

Yield

4

servings

Prep

40

min

Cook

20

min

Ready

60

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

3 each potatoes
idaho, medium-size
1 x water
*
1 ⅓ teaspoons salt
2 tablespoons vegetable oil
½ cup onions
chopped
1 teaspoon prepared mustard
¼ teaspoon celery seeds
*
2 tablespoons apple cider vinegar
½ cup green bell peppers
diced
¼ cup carrots
shredded

Directions

  1. Put potatoes in a large saucepan with 1 inch cold water and 1 teaspoon salt; bring to a boil.

  2. Cover, reduce heat and simmer 25 minutes, until potatoes are tender; drain and cool.

  3. Peel potatoes and slice ¼ inch thick; set aside.

  4. Heat oil in a medium-size skillet; sauté onion until soft.

  5. Stir in flour, mustard, celery seed and remaining ⅓ teaspoon salt.

  6. Gradually add ½ cup water and vinegar; cook over low heat, stirring constantly, until mixture boils and thickens.

  7. Combine potatoes, green pepper and carrots in a bowl; add sauce, mixing well.

  8. Spoon half the mixture into a shallow 8x8-inch baking dish; sprinkle with ½ cup cheese.

  9. Cover with remaining potato mixture and cheese.

  10. Bake, uncovered, in preheated 350'F. oven 15 to 20 minutes, or until cheese is melted and vegetables are hot.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 189g (6.7 oz)
Amount per Serving
Calories 18134% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 814mg 34%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 13%
Sugars g
Protein 5g
Vitamin A 28% Vitamin C 44%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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