Busters Recipes

Baked Potato Salad Casserole

3 Potatoes, Idaho, medium-size
Water
1 1/3 ts Salt
2 tbs Salad oil
1/2 c Onion, chopped
1 ts Mustard, prepared
1/4 ts Celery seed
2 tbs Cider vinegar
1/2 c Green pepper, diced
1/4 c Carrot, shredded

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

Serves 4