HOT POTATO SALAD
12medium (about 2 lb.) red potatoes boiled, peeled and cooled
1medium onion, cut into halves lengthwise
1⁄4 medium red bell pepper, cut into quarters lengthwise
6 slices thick bacon
2tablespoons
2tablespoons 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
50
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
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.