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4 medium potatoes,
boiled, peeled
1 medium onion, cut
in 4 pieces
4 slices bacon
4 teaspoons all-
purpose flour
4 teaspoons sugar
1
/
2
teaspoon celery seed
1
/
4
teaspoon black
pepper
1
/
2
cup water
1
/
4
cup vinegar
1 jar (2 oz.) diced
pimientos, drained
Position 4 mm slicing disc in work bowl. Add
potatoes. Process to slice. Set aside.
Exchange slicing disc for multipurpose blade. Add
onion. Pulse 8 to 10 times, about 1 second each
time, until coarsely chopped.
In large skillet over medium-high heat, cook bacon
for 3 to 4 minutes, until crisp. Remove, drain and
crumble. Reserve 1 tablespoon drippings in skillet.
Add onion. Cook and stir for 2 to 3 minutes, until
tender. Add flour, sugar, celery seed, and pepper.
Stir to combine. Reduce heat to medium-low. Cook
and stir until mixture is bubbly. Add water and
vinegar. Heat to boiling, stirring constantly. Boil for
1 minute. Add potatoes, bacon, and pimientos. Stir
gently to combine. Heat until warm.
Yield: 6 servings.
Per serving: About 123 cal, 3 g pro, 23 g car,
2 g fat, 4 mg chol, 74 mg sod.
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HOT POTATO SALAD
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