Ingredients Jump to Instructions ↓

  1. 3 medium sized russet potatoes

  2. water

  3. 1 teaspoon salt

  4. 2 tablespoons salad oil

  5. 1/2 cup white onion chopped

  6. 1 teaspoon prepared mustard

  7. 1/4 teaspoon celery seed

  8. 2 tablespoons cider vinegar

  9. 1/2 cup green pepper diced

  10. 1/4 cup carrot shredded

  11. 1 cup cheddar cheese grated

Instructions Jump to Ingredients ↑

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

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

  3. Peel potatoes and slice the set aside.

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

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

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

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

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

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


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