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 all-purpose flour

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 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.

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KitchenAid KFP1642CA, KPFP850 manual HOT Potato Salad
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KPFP850, KFP1642CA specifications

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The KitchenAid KFP1642CA, equipped with a powerful 16-cup bowl, is designed to handle a variety of tasks, from chopping vegetables to mixing dough. One of its standout features is the ExactSlice System, which allows users to slice vegetables and fruits with different thicknesses using an external lever. This feature not only provides versatility but also saves time by eliminating the need to adjust the blade inside the bowl.

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