Baked potato salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Potatoes,Idaho,medium-size | |
| Water | ||
| 1⅓ | teaspoon | Salt |
| 2 | tablespoons | Salad oil |
| ½ | cup | Onion,chopped |
| 1 | teaspoon | Mustard,prepard |
| ¼ | teaspoon | Celery seed |
| 2 | tablespoons | Cider vinegar |
| ½ | cup | Green pepper,diced |
| ¼ | cup | Carrot,shredded |
Directions
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 ¼-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 ⅓ teaspoon salt.
6. Gradually add ½ 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 ½ 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.