My Grandparents used to make this for us when we were children. The addition of escarole adds a great flavor to the bacon, potatoes and eggs.
INGREDIENTS (for 6 servings):
- 6 potatoes
- 4 large eggs
- 1 pound bacon
- 1 medium head escarole
- 1/4 cup apple cider vinegar
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.
Potato Salad Tips