Baked potato salad

 
                             BAKED POTATO SALAD
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 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
   hot.
  
 
 
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