Baked Potato Salad

• 3 each potatoes idaho, medium-size
• 1 x water
• 113 teaspoons salt
• 2 tablespoons vegetable oil
• 1/2 cup onions chopped
• 1 teaspoon prepared mustard
• 1/4 teaspoon celery seeds
• 2 tablespoons apple cider vinegar
• 1/2 cup green bell peppers diced
• 1/4 cup carrots 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 13 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.
11. oven 15 to 20 minutes, or until cheese is melted and vegetables are hot.

potatoes, water, salt, vegetable oil, onions, mustard, celery seeds, apple cider vinegar, green bell peppers, carrots

Taken from recipeland.com/recipe/v/baked-potato-salad-3923 (may not work)