Baked Potato Salad

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Title: Baked Potato Salad
Categories: Casseroles, Vegetarian
Yield: 4 servings

3 Potatoes,Idaho,medium-size 1 ts Mustard,prepard
Water 1/4 ts Celery seed
1 1/3 ts Salt 2 tb Cider vinegar
2 tb Salad oil 1/2 c Green pepper,diced
1/2 c Onion,chopped 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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