After you make this hearty baked potato salad you will being making it every summer.
Ingredients
- 3 medium potatoes, diced
- 1 teaspoon of salt
- 2 tablespoons of salad dressing oil
- 1/2 onion, thinly chopped
- 1 teaspoon of mustard
- 1/4 teaspoon of celery seed
- 2 tablespoons of cider vinegar
- 1/4 cup of carrot, shredded
- 1/2 cup of water
- 1/2 cup of tasty cheese
Cooking Instructions
Place the potatoes in a saucepan with 1 inch of cold water and 1 teaspoon of salt. Bring the water to boil and cover the saucepan.
Reduce the heat and simmer the potatoes for 25 minutes, until tender, and then drain and cool the potatoes.
When the potatoes have been cooked peel them and cut 1/4 inch thick slices.
Pour oil into a medium frying pan and when hot put the finely chopped onion. Saute the onions until soft.
Stir in flour, mustard, celery seed and the remaining salt.
Gradually stir in the water and vinegar. Cook over a low heat, stirring constantly, until mixture thickens.
Combine the diced potatoes and carrots into a large bowl. Pour over the marinade and use your hands to mix thoroughly.
Spoon half of the potato mix into a shallow oven dish and sprinkle with tasty cheese.
Make another layer with the potato mixture and sprinkle over the last bit of cheese.
Bake in a 350 ° F (180 ° C) oven for 15 to 20 minutes. You will know when it’s ready because the cheese will be melted.
