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Warmer Kartoffelsalat (Warm Potato Salad)
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1/2 lbs. cooked potatoes (cooked in peel for about 1 hour)
eggs boiled hard
oz. thick sliced bacon
oz. dill pickles
/2 cup beef or vegetable broth
tablespoons vinegar
tablespoons parsley or chives
salt, pepper (to taste)
While the potatoes are cooking, cut bacon into 1/4 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 1/4 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.
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Warmer Kartoffelsalat (Warm Potato Salad)
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