Warmer Kartoffelsalat (Warm Potato Salad)

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3 Eggs boiled hard
Salt; pepper, (to taste)
4 oz Dill pickles
1/2 c Beef or vegetable broth
8 oz Thick sliced bacon
2 1/2 lb Cooked potatoes; (cooked in
2 tb Vinegar
1 tb Parsley or chives

Original recipe makes 1 Servings



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. Serves about 4. Posted to recipelu-digest by molony on Feb 24, 1998

Calories Per Serving: 25 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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