Baked Potato Salad

Baked Potato Salad

Get the taste of potato salad in a hot, baked casserole. This recipe is perfect for potlucks and as a side dish for barbecue or grilled dishes.


For another 12 palate-pleasing potato salad recipes, be sure to check out our collection.

Cooking Time45 min

Cooking MethodCasserole


  • 3 potatoes
  • 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
  • Chesse, to taste


  1. Put potatoes in a large saucepan with 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.
  2. Heat oil in a medium-size skillet, saute onion until soft. Stir in flour, 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.
  3. 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 cheese. Cover with remaining potato mixture and cheese.
  4. Bake, uncovered, in preheated 350 degree F. oven 15 to 20 minutes, or until cheese is melted and vegetables are hot.

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marly: Flour is not used in the recipe. Thanks! Blair, editor for

What is the amount of flour in this recipe?


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