I think its safe to say that most potato salads are typically cold side dishes. They tend to be creamy with a mayo base and can include a variety of amazing and fresh ingredients that are easily altered for taste and texture.
This particular potato salad is actually a HOT side dish- which basically converts it to a casserole. Potatoes are oven baked and smothered in cheese and dill making this side a unique take on a traditional favorite.
Is it a Potato Salad or Potato Casserole?
Personally I call this a dish a potato casserole but many people still refer to this type of recipe as a salad. From onion to vinegar, green pepper and bits of carrots, this isn’t the “same old Southern Potato Salad” of your youth or the same old cheese and bacon smothered potatoes you have had time and time again.
This recipe throws old fashioned out the window with a delicious dressing that complements your potatoes and is reminiscent of a potato casserole more than a salad – but no matter what you decide to call it, it’s great.
- 6 russet potatoes, cut into 1/2″ pieces -I did not peel. because you don’t typically peel a baked potato. you could certainly peel them.
- olive oil
- white onion – chop up onion in small bite sized pieces
- prepared mustard
- celery seed
- apple cider vinegar
- green pepper – dice up green pepper into bite sized pieces. Additionally if you want to add some red or orange pepper, that is fine.
- matchstick/shredded carrots
- dried dill
- grated Parmesan cheese
Prep the Potatoes
This baked potato casserole recipe isn’t hard to make and isn’t long to assemble, but you need to cook your potatoes, so allow about 20-30 minutes for that and then assembly, about 10 minutes and baking time.
You can prep potatoes by using the Air Fryer, boiling, baking or even microwaving.
- Preheat oven to 350 and grease a 2.5 quart casserole dish with nonstick cooking spray (or use a 9″ square baking pan). Set pan aside.
- Place potatoes in a large stock pot and cover with water, at least 1″ above the potatoes.
- Heat potatoes on medium high until boiling.
- Reduce heat to medium (to prevent potatoes from boiling over) and cook for 15 minutes or until potatoes are fork tender.
- Drain and rinse with cold water.
- Place potatoes into a large mixing bowl.
Assemble the Casserole
In a large skillet, add oil and onion and sauté until brown and tender.
Add flour, mustard, salt, celery seed, pepper, water and vinegar.
Mix well and heat on medium low until thick.
Add potatoes, green pepper and carrots to a large mixing bowl.
Stir in the thick onion mixture.
Mix well until all potatoes are evenly coated.
Spoon half of the potato mixture into prepared pan and top with half of the cheese.
Add remaining potato mixture and top with remaining cheese and sprinkle with dill.
Bake for 15-20 minutes or until center is hot.
This baked potato salad serves 6 –
More Potato Side Dish Recipes
Looking for other potato salad side dishes?
If you love potatoes and hate the carbs, make sure you try this Cauliflower Mashed Potato “Mocktatoes” recipe that should fit the bill just nicely without the added calories.
- 6 russett potatoes, cut into 1/2" pieces
- 2 tablespoons oil
- 1/2 cup chopped white onion
- 2 tablespoons flour
- 1 teaspoon prepared mustard
- 1 teaspoon salt
- 1/2 teaspoon celery seed
- 1/4 teaspoon pepper
- 1/2 cup water
- 2 tablespoons apple cider vinegar
- 1/2 cup diced green pepper
- 1/4 cup matchstick/shredded carrots
- 1 teaspoon dried dill
- 1/4 cup grated Parmesan cheese
- Preheat oven to 350 and grease a 2.5 quart casserole dish with nonstick cooking spray (or use a 9" square baking pan). Set aside.
- Place potatoes in a large stock pot and cover with water, at least 1" above the potatoes.
- Heat on medium high until boiling. Reduce heat to medium (to prevent potatoes from boiling over and cook for 15 minutes or until potatoes are tender.
- Drain and rinse potatoes with cold water.
- Place rinsed and cooled potatoes into a large mixing bowl. Set aside.
- In a large skillet, add oil and onion and sauté until brown and tender.
- Add flour, mustard, salt, celery seed, pepper, water and vinegar.
- Mix well and heat on medium low until thick.
- Add cooked potatoes, green pepper and carrots to a large mixing bowl.
- Stir in the thick onion mixture. Mix well until evenly coated.
- Spoon half of the mixture into prepared pan and top with half of the Parmesan cheese.
- Add remaining potato mixture and top with last bit of cheese and sprinkle with dried dill.
- Bake potato dish for 15-20 minutes or until center is hot. Serve immediately.
Serving Size:6 people
Amount Per Serving: Calories: 245Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 4mgSodium: 460mgCarbohydrates: 43gFiber: 5gSugar: 4gProtein: 6g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.