Warmer Kartoffelsalat (warm Potato Salad)

Joy in God is the happiest of all joys. There are other sweets, but this is the virgin honey dripping fresh from the comb. Joy in God is also a most elevating joy. Those who joy in wealth grow avaricious. Those who joy in their friends too often lose nobility of spirit. But he who boasts in God grows like God. It is a solid joy, and he who joys in God has good reasons for rejoicing. He has arguments which will justify His joy at any time. It is an abiding joy. In a word, it is celestial joy.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Meats			1	Servings

INGREDIENTS

2 1/2	lb	Cooked potatoes, cooked in
		peel for about 1 hour
3		Eggs boiled hard
8	oz	Thick sliced bacon
4	oz	Dill pickles
1/2	c	Beef or vegetable broth
2	T	Vinegar
1	T	Parsley or chives
		Salt, pepper to taste

INSTRUCTIONS

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 <molony@scsn.net> on Feb 24,
1998

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“Plan ahead — It wasn’t raining when Noah built the ark.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2142 Calories From Fat: 994 Total Fat: 110.2g Cholesterol: 787.3mg Sodium: 3080.5mg Potassium: 5649.3mg Carbohydrates: 212.4g Fiber: 27g Sugar: 13.2g Protein: 75.1g