Baked Cheese and Potato Salad
Stick your favorite potato salad in the oven and you get a Baked Cheese and Potato Salad! A variety of vegetables in this baked potato salad recipe helps you maintain a healthy, balanced diet.
Cooking Time45 min
Cooking MethodCasserole
Ingredients
- 3 potatoes with skin
- 1 1/3 teaspoon salt
- 2 tablespoons salad oil
- 1/2 cup onion, chopped
- 1 teaspoon yellow mustard
- 1/4 teaspoon celery seed
- 2 tablespoons cider vinegar
- 1/2 cup green pepper, diced
- 1/4 cup carrot, shredded
- 1/2 cup low fat cheese, shredded
Instructions
- Preheat oven to 350 degrees F.
- Fill large saucepan with potatoes, 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 1/4-inch thick, set aside.
- Heat oil in a medium-size skillet, saute onion until soft. Stir in mustard, celery seed and remaining 1/3 teaspoon salt. Gradually add 1/2 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 8x8-inch baking dish, sprinkle with 1/2 cup low fat cheese of your choice (Cheddar cheese works well). Cover with remaining potato mixture and low fat cheese.
- Bake, uncovered, 15 to 20 minutes, or until cheese is melted and vegetables are hot.
Read NextNo Mayo Italian Potato Salad
