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Salad >> Baked Potato Salad
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Salad >> Baked Potato Salad

 

Ingredients:
						
Banana . . . . . . . . 3 No Medium-size Salt . . . . . . . . . . 1 1/3 Tsp Onion . . . . . . . . . ½ C Chopped Salad Oil . . . . . . . 2 Tbsp Mustard . . . . . . . 1 Tsp Prepared Green Pepper . . . ½ C Carrot . . . . . . . . ¼ C Shredded Cider Vinegar . . . 2 Tbsp Celery Seed . . . . ¼ Tsp
Preparation:
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; Saute Onion Until Soft.
Stir In Flour, Mustard, Celery Seed And Remaining 1/3 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.


You can serve with your family and friends.
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