Ingredients Jump to Instructions ↓

  1. 3 Potatoes,Idaho,medium-size Water

  2. 1 1/3ts Salt

  3. 2 tb Salad oil

  4. 1/2c Onion,chopped

  5. 1 ts Mustard,prepard

  6. 1/4ts Celery seed

  7. 2 tb Cider vinegar

  8. 1/2c Green pepper,diced

  9. 1/4c Carrot,shredded

Instructions Jump to Ingredients ↑

  1. + Directions : Put potatoes in a large saucepan with 1 inch 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 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. 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. Bake, uncovered, in preheated 350'F. oven 15 to 20 minutes, or until cheese is melted and vegetables are hot.


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