Baked Potato Salad

Recipe Ingredients:
3 Potatoes,Idaho, medium-size
1 teaspoons of prepard mustard
1/4 teaspoon of celery seed
1 1/3 teaspoon of salt
2 tablespoons of cider vinegar
2 tablespoons of salad oil
1/2 cup of diced green pepper
1/2 cup of chopped onion
1/4 cup of shredded carrot

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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