Baked Potato Salad
List of Ingredients
3 Potatoes,Idaho,medium-size
Water
1 1/3 ts Salt
2 tb Salad oil
2 T. flour
1/2 c Onion,chopped
1 ts Mustard,prepard
1/4 ts Celery seed
1/2 c. water
2 T. vinegar
1/2 c Green pepper,diced
1/4 c Carrot,shredded
1 c. grated cheese (I used Cheddar)
Recipe
Yield: 4 Servings
Place potatoes in a large saucepan, cover with cold water and 1 tsp. 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" thick; set aside.
Heat oil in a medium-size skillet; saute onion until soft. Stir in four,
mustard, celery seed and remaining 1/3 tsp. salt. Gradually add 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 8" square baking dish; sprinkle
with
1/2 c. 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.
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