Warmer Kartoffelsalat (warm Potato Salad)
| 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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Nutrition (calculated from recipe ingredients)
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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