Warmer kartoffelsalat warm potato salad

Ingredients:

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 and pepper, to taste

Preparation:

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.