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Baked Potato Salad
3 potatoes
1 1/3 teaspoon salt
2 tablespoon salad oil
1/2 cup onion, chopped
1 teaspoon yellow mustard
1/4 teaspoon celery seed
2 tablespoon cider vinegar
1/2 cup green pepper, diced
1/4 cup carrot, shredded
Put potatoes in a large saucepan with 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 350F. oven 15
to 20 minutes, or until cheese is melted and vegetables are hot.
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Baked Potato 01