Shanna's Baked Potato Salad
3 Potatoes, Idaho, medium-size
Water
1 1/3 teaspoon Salt
2 tablespoons Salad oil
1/2 cup Onion, chopped
1 teaspoon Mustard, prepared
1/4 teaspoon Celery seed
2 tablespoons Cider vinegar
1/2 cup Green pepper, diced
1/4 cup Carrot, shredded
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.