Paul Prudhomme's Hot German Potato Salad

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 teaspoon dry mustard
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 20 unpeeled small red new potatoes
• 4 hard-boiled eggs, peeled and chopped
• 8 slices bacon, diced
• 1 cup chopped onion
• 1/4 cup all-purpose flour
• 1 cup chicken stock or 1 cup canned broth
• 3/4 cup distilled vinegar
• 1/2 cup sugar
• 1/2 cup chopped green onion tops or 1/2 cup chives

Recipe

• 1 combine the six seasonings.
• 2 cook the potatoes in a large pot of water until just tender (about 5 minutes from when the water starts to boil). drain and cool under cold running water. slice the potatoes about 1/4 inch thick and place in a large bowl. add eggs and mix well.
• 3 saute the bacon until browned. remove the bacon from the pan and set aside, reserving the drippings.
• 4 pour off all but 2 tablespoons of bacon drippings and set skillet over high heat. add the onions and cooks, scraping the skillet occasionally, until the onions are golden, about 3-5 minutes. add all of the seasoning mix, and whisk in the flour. slowly add the chicken stock, vinegar and sugar, whisking constantly. cook, whisking frequently, until the mixture is thick, about 5-6 minutes. remove from heat.
• 5 fold the sauce into the potato and egg mixture, add the green onions tops and bacon, and combine thoroughly.
• 6 best served warm, but also good at room temperature.