Warmer Kartoffelsalat (Warm Potato Salad)

Ingredients

• •2 ½ pounds cooked potatoes (cooked in peel for about 1 hour)
• •3 eggs boiled hard
• •8 ounces thick sliced bacon
• •4 ounces dill pickles
• •1/2 cup beef or vegetable broth
• •2 tablespoons vinegar
• •1 tablespoon of parsley or chives
• •salt and pepper to taste

Directions

1. 1While the potatoes are cooking, cut the bacon into 1/4 inch strips and sauté until all the drippings are cooked out. Bacon bits should be crispy. Boil the eggs for about 8 minutes, peel and dice. Dice the dill pickles. Chop the parsley. Peel and slice the warm potatoes until they are about ¼ inch thick. Add eggs, pickles, parsley, salt, pepper and vinegar. Pour the hot broth and bacon bits with the drippings over it. Toss well. Taste for salt and pepper. Serve immediately.