Recipe Archives->Casseroles->Baked Potato 01

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.

Printable version: baked-potato01.txt.