For a richer flavor, try using olive oil instead of vegetable oil. Feel free to add other vegetables like chopped celery or red bell pepper for extra flavor and texture. If you don't have fresh dill, dried dill weed can be used. Use half the amount, as dried herbs are more concentrated. For a vegetarian option, use a vegetarian Parmesan cheese alternative. This dish can be prepared ahead of time and baked just before serving. If baking from cold, you may need to add an extra 5-10 minutes to the baking time.
Dilly-Of-A-Baked Potato Salad
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS33
Imagine the comforting warmth of a baked potato, reimagined as a vibrant and flavorful salad. This dish combines tender potato slices with a tangy dill-infused sauce, crisp vegetables, and a golden Parmesan crust. It's a delightful twist on a classic, perfect for a cozy side or a light meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Cholesterol4 mg
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Fiber5 g
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Protein6 g
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Saturated Fat2 g
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Sodium287 mg
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Sugar3 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepIn a large pot, bring salted water to a boil. Add potatoes and cook until fork-tender but still firm, approximately 15-20 minutes. Drain well, cool slightly, and slice into 1/4-inch-thick pieces. Set aside.
03
StepHeat vegetable oil in a medium skillet over medium heat. Sauté the chopped onion until softened and translucent, about 5 minutes. Stir in the flour, mustard, salt, and celery seed until well combined.
04
StepGradually whisk in the water and cider vinegar, ensuring no lumps form. Cook over low heat, stirring constantly, until the sauce thickens and comes to a gentle boil, approximately 3-5 minutes.
05
StepIn a large bowl, combine the sliced potatoes, green bell pepper, carrots, and dill. Pour the onion sauce over the vegetables and mix gently until everything is well coated.
06
StepSpoon half of the potato mixture into a lightly greased 8x8-inch baking dish. Sprinkle with half of the grated Parmesan cheese. Top with the remaining potato mixture and the remaining Parmesan cheese.
07
StepBake uncovered in the preheated oven until the cheese is melted and lightly golden, and the vegetables are heated through, about 15-20 minutes.
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Luisa Von
Jun 23, 2025I doubled the recipe and it was all gone in one sitting!
Thomas Hettinger
Jun 11, 2025Used red potatoes instead of russet and it was delicious!
Anya Gutkowski
Jun 9, 2025I added some bacon bits and it was even better!
Mariela Schneider
Apr 19, 2025This is now my go-to potato salad recipe. Thanks for sharing!
Kathlyn Spencer
Apr 11, 2025So easy to make and perfect for a potluck.
Carli Ohara
Mar 22, 2025The sauce is what makes this potato salad so unique!
Jerel Mann
Mar 10, 2025I'm not a big fan of cold potato salad, so this warm version is perfect for me!
Mallie Kerluke
Feb 4, 2025Next time I'll try adding some shredded cheddar cheese along with the parmesan."
Amara Nicolas
Jan 9, 2025This recipe was a game changer! I never thought of baking potato salad before, but it's amazing!
Adelia Kautzer
Jan 4, 2025The dill really makes this dish special. My family loved it!