HOT GERMAN POTATO SALAD
Makes 8 Side-Dish Servings
20 unpeeled small red new potatoes
4 hard-boiled eggs, peeled and chopped
8 slices bacon, diced
1 cup chopped white onions
2 tablespoons Chef Paul Prudhomme's Meat Magic
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 chives
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.
Saut the bacon in a 10-inch skillet over high heat until browned, about 7 minutes. Remove the bacon from the 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 whisk in the flour. Slowly add the stock, vinegar, and
sugar, whisking constantly. Cook, whisking frequently, until the mixture is thick, about 5 to 6 minutes. Remove from the heat.
Fold the dressing into the potato and egg mixture, add the green onion tops and cooked bacon, and combine thoroughly.
Copyright 1995 by Paul Prudhomme
