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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 4
3 medium Idaho potatoes
water
1 ⅓ teaspoon salt
2 tablespoon salad oil
½ cup onion, chopped
1 teaspoon prepared mustard
¼ teaspoon celery seed
2 tablespoons cider vinegar
½ cup green pepper, diced
¼ 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 ¼-inch thick; set aside. Heat oil in a medium-size skillet; sauté onion until soft. Stir in flour, mustard, celery seed and remaining ⅓ teaspoon salt. Gradually add ½ 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 by 8 inch baking dish; sprinkle with ½ 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.