3 Potatoes,Idaho,medium-size
Water
1.33 ts Salt
2 tb Salad oil
0.5 cup Onion,chopped
1 ts Mustard,prepard
0.25 ts Celery seed
2 tb Cider vinegar
0.5 cup Green pepper,diced
0.25 cup Carrot,shredded
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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.
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