Baked Potato Salad

      3    Potatoes,Idaho,medium-size          1 ts Mustard,prepard
           Water                             1/4 ts Celery seed
  1 1/3 ts Salt                                2 tb Cider vinegar
      2 tb Salad oil                         1/2 c  Green pepper,diced
    1/2 c  Onion,chopped                     1/4 c  Carrot,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 1/3 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. oven 15 to 20 minutes, or until
  cheese is melted and vegetables are hot.