BAKED POTATO SALAD

3 Potatoes, Idaho, medium-size
Water
1-1/3 teaspoons Salt
2 tablespoons Salad oil
1/2 cup Onion, chopped
1 teaspoon Mustard, prepared
1/4 teaspoon Celery seed
2 tablespoons Cider vinegar
1/2 cup Green pepper, diced
1/4 cup 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; sauté 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 8 x 8-inch baking dish; sprinkle with 1/2 cup cheese. Cover with remaining potato mixture and cheese. Bake, uncovered, in preheated 350 degree oven 15 to 20 minutes, or until cheese is melted and vegetables are hot. Yield: 4 Servings