Warm Potato Salad
Instructions:
- 2 1/2 lbs. cooked potatoes (cooked in peel for about 1 hour)
- ï€ 3 eggs boiled hard
- ï€ 8 oz. thick sliced bacon
- ï€ 4 oz. dill pickles
- ï€ 1/2 cup beef or vegetable broth
- ï€ 2 tablespoons vinegar
- ï€ 1 tablespoons parsley or chives
- ï€ salt, pepper (to taste)
- While the potatoes are cooking, cut bacon into 1/4 inch strips and saute until all the drippings are cooked out.
- ï€ Bacon bits should be crispy.
- ï€ Boil the eggs for about 8 minutes, peel and dice.
- ï€ Dice dill pickles. Chop parsley.
- ï€ While the potatoes are still warm peel and slice about 1/4 inch thick.
- ï€ Add eggs, pickles, parsley, salt, pepper and vinegar.
- ï€ Pour hot broth and bacon bits with the drippings over it. Toss well.
- ï€ Taste for salt and pepper.
- ï€ Serve immediately.