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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


  • 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


  1. Preheat oven to 350 degrees F.
  2. 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.
  3. Drain and cool. Peel potatoes and slice 1/4-inch thick, set aside.
  4. 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.
  5. Combine potatoes, green pepper and carrots in a bowl, add sauce, mixing well.
  6. 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.
  7. Bake, uncovered, 15 to 20 minutes, or until cheese is melted and vegetables are hot.

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