Baked Potato Salad
Yield
4 servingsPrep
40 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
potatoes
idaho, medium-size |
|
| 1 | x |
water
|
*
|
| 1 ⅓ | teaspoons |
salt
|
|
| 2 | tablespoons |
vegetable oil
|
|
| ½ | cup |
onions
chopped |
|
| 1 | teaspoon |
prepared mustard
|
|
| ¼ | teaspoon |
celery seeds
|
|
| 2 | tablespoons |
apple cider vinegar
|
|
| ½ | cup |
green bell peppers
diced |
|
| ¼ | cup |
carrots
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
potatoes
idaho, medium-size |
|
| 1 | x |
water
|
*
|
| 6.7 | ml |
salt
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 118 | ml |
onions
chopped |
|
| 5 | ml |
prepared mustard
|
|
| 1.3 | ml |
celery seeds
|
|
| 3E+1 | ml |
apple cider vinegar
|
|
| 118 | ml |
green bell peppers
diced |
|
| 59 | ml |
carrots
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 ¼ inch thick; set aside.
Heat oil in a medium-size skillet; sauté onion until soft.
Stir in flour, mustard, celery seed and remaining ⅓ teaspoon salt.
Gradually add ½ 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 ½ 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.
