Title: Baked Potato Salad
Categories: Casserole Vegetarian
Yield: 4 Servings

3		Potatoes,Idaho,medium-size
		Water
1 1/3	ts	Salt
2	tb	Salad oil
1/2	c	Onion,chopped
1	ts	Mustard,prepard
1/4	ts	Celery seed
2	tb	Cider vinegar
1/2	c	Green pepper,diced
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.

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