Baked Potato Salad Recipe

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

How to make Baked Potato Salad

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 ¼-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 ½ 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 ½ cup cheese.
9. Cover with remaining potato mixture and cheese.
10. Bake, uncovered, in preheated 350`F.
11. oven 15 to 20 minutes, or until cheese is melted and vegetables are hot.