Yield: 1 Servings
|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|
|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.
Serves about 4.
Posted to recipelu-digest by molony <molony@...> on Feb 24, 1998