Baked potato salad

Yield: 4 servings

Ingredients:

3 Potatoes

Instructions:

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.