Baked Potato Salad

1. 1

   Put potatoes in a large saucepan with 1 inch cold water and 1 teaspoon salt; bring to a boil.

2. 2

   Cover, reduce heat and simmer 25 minutes, until potatoes are tender; drain and cool.

3. 3

   Peel potatoes and slice 1/4 inch thick; set aside.

4. 4

   Heat oil in a medium-size skillet; saute onion until soft.

5. 5

   Stir in flour, mustard, celery seed and remaining 13 teaspoon salt.

6. 6

   Gradually add 1/2 cup water and vinegar; cook over low heat, stirring constantly, until mixture boils and thickens.

7. 7

   Combine potatoes, green pepper and carrots in a bowl; add sauce, mixing well.

8. 8

   Spoon half the mixture into a shallow 8x8-inch baking dish; sprinkle with 1/2 cup cheese.

9. 9

   Cover with remaining potato mixture and cheese.

10. 10

    Bake, uncovered, in preheated 350'F.

11. 11

    oven 15 to 20 minutes, or until cheese is melted and vegetables are hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.