KITCHENAID KPFP850 - Manual (Page 52)

50
12 medium (about 2 lb.) red
potatoes boiled, peeled
and cooled
1 medium onion, cut into halves
lengthwise
1 ⁄
4
medium red bell pepper, cut
into quarters lengthwise
6 slices thick bacon
2 tablespoons all-purpose flour
2 tablespoons sugar
3 ⁄
4
teaspoon celery seed
1 ⁄
2
teaspoon salt
1 ⁄
2
teaspoon cracked black pepper
1 1 ⁄
4
cups water
1 ⁄
3
cup cider vinegar
Chopped fresh parsley,
if desired
Position chef’s bowl and 4 mm slicing disc in work bowl. Add potatoes. Process to slice.
Set aside.
Exchange chef’s bowl and slicing disc for 2 mm slicing disc in work bowl. Add onion and
bell pepper. Process to slice. Set aside.
In 12-inch skillet over medium heat, cook bacon until crisp. Remove bacon, reserving
3 tablespoons drippings. Drain bacon on paper towels, crumble, and set aside. Place
reserved drippings in skillet. Add onion mixture. Cook and stir over medium-low heat 3 to
4 minutes, or until tender. Add flour, sugar, celery seed, salt, and black pepper; mix well.
Add water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute; add reserved
potatoes and bacon. Stir gently to blend. Heat until warm. Garnish with chopped fresh
parsley, if desired.
Yield: 10 servings ( 3 ⁄
4
cup per serving).
Per serving: About 160 cal, 3 g pro, 23 g carb, 6 g total fat, 2.5 g sat fat, 10 mg chol,
280 mg sod.
HOT POTATO SALAD