Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

2 1/2 lbs. cooked potatoes (cooked in peel for about 1 hour)
3 eggs boiled hard
8 oz. thick sliced bacon
4 oz. dill pickles
1/2 cup beef or vegetable broth
2 tablespoons vinegar
1 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.

Warmer Kartoffelsalat (Warm Potato Salad) 145

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