BAKED POTATO SALAD

BAKED POTATO SALAD


INGREDIENTS:


3 Potatoes,Idaho, medium-size
Enough Water For Boiling
1 1/3 ts Salt
2 tb Salad oil
1/2 c Onion,chopped
1 ts Mustard,prepard
1/4 ts Celery seed
2 tb Cider vinegar
1/2 c Green pepper,diced
1/4 c 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 degree oven 15 to 20 minutes, or until
cheese is melted and vegetables are hot.

Yield: 4 Servings