---------- 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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