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Hot German Potato Salad

By

Chef Paul Prudhomme's

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Ingredients

  • 1 teaspoon dry mustard
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon white pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • or
  • 1 1/2 tablespoons Meat Magic from Chef Paul
  • 20 small red potatos unpeeled
  • 4 hard boiled eggs
  • 8 slices bacon, diced
  • 1 cup chopped onions
  • 1/4 cup flour
  • 1 cup chicken stock
  • 3/4 cup distilled white vinegar
  • 1/2 cup sugar
  • 1/2 cup green onion tops or chives

Details

Preparation

Step 1

Cook and slice potatos, add chopped eggs.

Saute bacon. Remove from pan leaving 2 tablespoons of the bacon fat. Saute onions 3-5 minutes. Add seasoning mix, then whisk in flour. Slowly add stock, vinegar, and sugar. Cook until thick, about 5 minutes. Pour over potatoes then add bacon and onion tops.

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