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Hot German Potato Salad

Source of Recipe

Paul Prudhomme


List of Ingredients

Makes 8 servings

20 unpeeled small red new potatoes
4 hard boiled eggs, peeled and chopped
8 slices bacon, diced
1 cup chopped white onion
2 Tbsp. 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


Recipe

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 Tbsp. 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.