Hot German Potato Salad

Name: Hot German Potato Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 20 unpeeled small red new potatoes; 4 hard-boiled eggs, peeled and chopped; 8 slices bacon, diced; 1 cup chopped white onion; 2 tablespoons chef paul prudhomme's meat magic seasoning; 1/4 cup all-purpose flour; 1 cup chicken stock; 3/4 cup vinegar; 1/2 cup sugar; 1/2 cup chopped green onion tops or 1/2 cup chives

Submitted by Denver cooks

"Chef Paul Prudhomme's delicious recipe."

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Ready In:: 50mins
Ingredients:: 10
Serves:: 8

ingredients

20 unpeeled small red new potatoes
4 hard-boiled eggs, peeled and chopped
8 slices bacon, diced
1 cup chopped white onion
2 tablespoons chef paul prudhomme's meat magic seasoning
¹⁄₄ cup all-purpose flour
1 cup chicken stock
³⁄₄ cup vinegar
¹⁄₂ cup sugar
¹⁄₂ cup chopped green onion tops or 1/2 cup chives

directions

Cook the potatoes in a large pot of water until tender, about 5 minutes from the time the water starts to boil.
Drain and cool under cold running water. Slice the potatoes 1/4 inch thick and place them in a large bowl.
Add the eggs, mix well, and set aside.
Saute the bacon in a 10-inch skillet over high heat until browned, about 7 minutes. Remove the bacon from skillet with a slotted spoon and set aside.
Pour off all but 2 tablespoons of the bacon fat and return the skillet to high heat. Add the onions and cook, scraping the bottom of the skillet occasionally, until the onions are golden, about 3 to 5 minutes.
Add the Meat Magic, then wisk in the flour. Slowly add the stock, vinegar, and sugar, wisking constantly. Cook, wisking frequently, until the mixture is thick, about 5 to 6 minutes. Remove from heat.
Fold the dressing into the potato and egg mixture, add the green onion tops and cooked bacon and mix.