Baked Potato Saladcasseroles, vegetarian 3 potatoes,idaho,medium-size 1 water 1 1/3 teaspoon salt 2 tablespoon salad oil 1/2 cup onion,chopped 1 teaspoon mustard,prepard 1/4 teaspoon celery seed 2 tablespoon cider vinegar 1/2 cup green pepper,diced 1/4 cup carrot,shredded 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 1/4-inch thick; set aside. 4. Heat oil in a medium-size skillet; saute onion until soft. 5. Stir in flour, mustard, celery seed and remaining 1/3 teaspoon salt. 6. Gradually add 1/2 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 8x8-inch baking dish; sprinkle with 1/2 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. |
