Hot German Potato Salad I
During our childhood, my grandparents used to prepare this dish for us. The inclusion of escarole introduces a wonderful flavor to the combination of bacon, potatoes, and eggs.
Ingredients
- 6 potatoes
- 4 large eggs
- 1 pound bacon
- 1 medium head escarole
- ¼ cup apple cider vinegar
Instructions
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon drippings.
- Place potatoes in skillet with reserved bacon dripping, fry until heated through. Add escarole, bacon, eggs and vinegar. Cook until escarole becomes wilted and serve warm.
Nutrition
Calories: 575kcalCarbohydrates: 41gProtein: 18gFat: 38gSaturated Fat: 13gCholesterol: 176mgSodium: 709mgPotassium: 1375mgFiber: 7gSugar: 2gVitamin C: 48mgCalcium: 93mgIron: 3mg
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