Baked Potato Salad

BAKED POTATO SALAD

4 Preparation Time :

Categories : Casseroles Vegetarian

Amount Measure Ingredient -- Preparation Method -- -- --

3 Potatoes,Idaho,medium-size

Water

1 1/3 ts Salt

2 tb Salad oil

1/2 c Onion,chopped

1 t Mustard,prepard

1/4 ts Celery seed

2 tb Cider vinegar

1/2 c Green pepper,diced

1/4 c Carrot,shredded

1. Put potatoes in a large saucepan with 1 inch cold

water and 1 teaspoon salt; bring to a boil.

2. Cover, reduce heat and simmer 25 minutes, until

potatoes are tender; drain and cool.

3. Peel potatoes and slice 1/4-inch thick; set aside.

4. Heat oil in a medium-size skillet; saute onion

until soft.

5. Stir in flour, mustard, celery seed and remaining

1/3 teaspoon salt.

6. Gradually add 1/2 cup water and vinegar; cook over

low heat, stirring constantly, until mixture boils and thickens.

7. Combine potatoes, green pepper and carrots in a

bowl; add sauce, mixing well.

8. Spoon half the mixture into a shallow 8x8-inch

baking dish; sprinkle with 1/2 cup cheese.

9. Cover with remaining potato mixture and cheese.

10. Bake, uncovered, in preheated 350'F. oven 15 to 20

minutes, or until cheese is melted and vegetables are

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