Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Baked Potato Salad

3 medium Idaho potatoes
Water
1-1/3 t. salt
2 T. salad oil
½ cup onion, chopped
1 t. mustard, prepard
¼ t. celery seed
2 T. cider vinegar
½ cup green pepper, diced
¼ cup carrot, shredded

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Put potatoes in a large saucepan with 1” 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” 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 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 8x8” baking dish; sprinkle with ½ cup cheese. Cover with remaining potato mixture and cheese. Bake, uncovered, in preheated 350ºF oven 15 to 20 minutes, or until cheese is melted and vegetables are hot. Makes 4 servings.

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