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BAKED POTATO SALAD
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Vegetarian
Amount Measure Ingredient -- Preparation Method
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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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