KitchenAid KPFP850OB Instruction Manual - Page 52

HOT POTATO SALAD 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 11⁄4 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. 50