Warmer kartoffelsalat (warm potato salad)

Yield: 1 Servings

Measure Ingredient
2½ pounds Cooked potatoes; (cooked in peel for about 1 hour)
3 Eggs boiled hard
8 ounces Thick sliced bacon
4 ounces Dill pickles
½ cup Beef or vegetable broth
2 tablespoons Vinegar
1 tablespoon Parsley or chives
Salt; pepper, (to taste)

While the potatoes are cooking, cut bacon into ¼ inch strips and saute until all the drippings are cooked out. Bacon bits should be crispy. Boil the eggs for about 8 minutes, peel and dice. Dice dill pickles. Chop parsley.

While the potatoes are still warm peel and slice about ¼ inch thick. Add eggs, pickles, parsley, salt, pepper and vinegar. Pour hot broth and bacon bits with the drippings over it. Toss well. Taste for salt and pepper.

Serve immediately.

Serves about 4.

Posted to recipelu-digest by molony <molony@...> on Feb 24, 1998

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