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BAKED POTATO SALAD
| Ingredients | |||
| 3 | each | potatoes,idaho,medium-size | |
| 1 | water | ||
| 3 | teaspoon | salt 2 tb salad oil | |
| 1/2 | cup | onion, chopped | |
| 1 | teaspoon | mustard, prepard | |
| 4 | teaspoon | celery seed | |
| 2 | tablespoon | cider vinegar | |
| 1/2 | cup | green pepper, diced | |
| 1/4 | cup | carrot, shredded | |
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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