Hot German Potato Salad
Makes 8 side dish servings
This dish is best served warm, but is also good at room temperature, and even better a day or two later, after the tart flavor of the vinegar and the sweet tastes of the bacon and sugar have blended completely.
Find this recipe and more in Chef Paul Prudhomme's Pure Magic.
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®
¼ cup flour
1 cup chicken stock
¾ cup vinegar
½ cup sugar
½ cup chopped green onion tops or chives
how to prepare
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 ¼-inch thick and place them in a large bowl. Add the eggs, mix well, and set aside.
Sauté 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 onions and cooked bacon, and combine thoroughly.