---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Baked Potato Salad
 Categories: Casseroles, Vegetarian
      Yield: 4 servings
 
      3    Potatoes,Idaho,medium-size          1 ts Mustard,prepard
           Water                             1/4 ts Celery seed
  1 1/3 ts Salt                                2 tb Cider vinegar
      2 tb Salad oil                         1/2 c  Green pepper,diced
    1/2 c  Onion,chopped                     1/4 c  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.
 
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