Hot German Potato Salad I

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add the potatoes and cook until tender but still firm, about 15 minutes.

3. 3

   Drain, cool, and chop.

4. 4

   Place the eggs in a saucepan and cover with cold water.

5. 5

   Bring the water to a boil; cover, remove from heat, and let the eggs stand in the hot water for 10 to 12 minutes.

6. 6

   Remove from the hot water, cool, peel, and chop.

7. 7

   Place the bacon in a large, deep skillet.

8. 8

   Cook over medium-high heat until evenly browned.

9. 9

   Drain, crumble, and set aside.

10. 10

    Reserve the bacon drippings.

11. 11

    Place the potatoes in the skillet with the reserved bacon drippings and fry until heated through.

12. 12

    Add the escarole, bacon, eggs, and vinegar.

13. 13

    Cook until the escarole is wilted and serve warm.

• Calories 506.55 kcal High
• Protein 34.83 g Good Source
• Carbs 39.83 g Moderate
• Total Fat 24.08 g High
• Saturated Fat 6.83 g High
• Trans Fat 0.03 g High
• Cholesterol 191.52 mg High
• Sodium 696.44 mg High
• Fiber 2.74 g Low Source
• Sugar 3.1 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 53.32 mg Low Source
• Iron 1.54 mg Low Source
• Potassium 649.65 mg Moderate
• Vitamin A 37.31 mcg_rae Low Source
• Vitamin C 0.16 mg Low Source
• Vitamin D 1.21 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚