Baked Potato Salad

Directions

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 ¼ inch thick; set aside.

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

5. Stir in flour, mustard, celery seed and remaining ⅓ teaspoon salt.

6. Gradually add ½ 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 8×8-inch baking dish ; sprinkle with ½ 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.