Baked Potato Salad Casserole Recipe

Put potatoes in a large saucepan with cold water and 1 teaspoon salt then bring to a boil.

Cover then reduce heat and simmer 25 minutes then drain and cool.

Peel potatoes and slice the set aside.

Heat oil in a medium size skillet then sauté onion until soft.

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

Add 1/2 cup water and vinegar then cook stirring constantly until mixture boils and thickens.

Combine potatoes, green pepper and carrots in a bowl then add sauce mixing well.

Spoon half the mixture into a shallow baking dish and sprinkle with 1/2 cup cheese.

Cover with remaining potato mixture and cheese then bake uncovered at 350 for 20 minutes.