BAKED POTATO SALAD

If you love potato salad, you will adore this tasty variation you will end up making more than once!

60 minutes Prep: 15 minutes Cook: 45 minutes

189 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

3	each	potatoes	idaho,medium-size
1	x	water
3	teaspoons	salt
2	tablespoons	vegetable oil
1/2	cup	onion	chopped
1	teaspoon	prepared mustard	prepard
4	teaspoons	celery seeds
2	tablespoons	cider vinegar
1/2	cup	green bell 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; sauté 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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Nutrition Facts

Serving Size 193g

Amount per Serving

Calories 189 35% of calories from fat

	% Daily Value*
Total Fat 7.0g	11%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 1800mg	75%
Total Carbohydrate 30.0g	10%
Dietary Fiber 3.0g	14%
Sugars 3.0g
Protein 3.0g	6%

Vitamin A	28%		Vitamin C	44%
Calcium	6%		Iron	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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