Name: Baked Potato Salad
Cook time: 45 min
Ingredients: 3 potatoes; 1 1/3 teaspoon salt; 2 tablespoon salad oil; 1/2 cup onion, chopped; 1 teaspoon yellow mustard; 1/4 teaspoon celery seed; 2 tablespoon cider vinegar; 1/2 cup green pepper, diced; 1/4 cup carrot, shredded; Chesse, to taste

Baked Potato Salad

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Get the taste of potato salad in a hot, baked casserole. This recipe is perfect for potlucks and as a side dish for barbecue or grilled dishes.

Notes

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Cooking Time45 min

Cooking MethodCasserole

Ingredients

3 potatoes
1 1/3 teaspoon salt
2 tablespoons salad oil
1/2 cup onion, chopped
1 teaspoon yellow mustard
1/4 teaspoon celery seed
2 tablespoons cider vinegar
1/2 cup green pepper, diced
1/4 cup carrot, shredded
Chesse, to taste

Instructions

Put potatoes in a large saucepan with 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, saute 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 degree F. oven 15 to 20 minutes, or until cheese is melted and vegetables are hot.