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BAKED POTATO SALAD recipes |
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Ingredients And Procedures |
| Ingredients | | | 3 | each | potatoes,idaho,medium-size | | | 1 | | water | | | 3 | teaspoon | salt 2 tb salad oil | | | 1/2 | cup | onion, chopped | | | 1 | teaspoon | mustard, prepard | | | 4 | teaspoon | celery seed | | | 2 | tablespoon | cider vinegar | | | 1/2 | cup | green pepper, diced | | | 1/4 | cup | carrot, shredded | | | | | |
Directions:
| 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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