KitchenAid KPFP850 用户手册
50
12 medium (about 2 lb.) red
potatoes boiled, peeled
and cooled
and cooled
1 medium onion, cut into halves
lengthwise
1
⁄
4
medium red bell pepper, cut
into quarters lengthwise
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
if desired
Position chef’s bowl and 4 mm slicing disc in work bowl. Add potatoes. Process to slice.
Set aside.
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.
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.
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.
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