Warmer Kartoffelsalat (warm Potato Salad) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 lbs: Cooked potatoes, (cooked in peel for about 1 hour)
3: Eggs boiled hard,
8 ounce: Thick sliced bacon,
4 ounce: Dill pickles,
1/2 cup: Beef or vegetable broth,
2 tbsp: Vinegar,
1 tbsp: Parsley or chives,
Salt, pepper, (to taste)
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
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