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    Baked Potato Salad

    Source of Recipe


    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

    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 350F. oven 15
    to 20 minutes, or until cheese is melted and vegetables are hot




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