Recipe 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
Recipe method
- 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.
Other salad recipes:
Warmer kartoffelsalat warm potato salad recipe
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