Recipe by Kaccy G.
We had a German Theme Week in our craft club one month and this is what I made. I thought is was going to be horrible with the vinigar in it, but much to my supprise it was WONDERFUL! The longer it set the better it got. EVERY WOMAN there asked me for the recipe. Needless to say it was a hit! NOTHING left to bring home.
Top Review by BeachGirl
This was just delicious: little sweet, a little sour just like it's supposed to be. I added real bacon bits rather than the bacon, and it was still wonderful. I love it being served hot, and DH loved it, too! Thanks for a recipe like my mothers that I always enjoyed.
- 20 small unpeeled small red 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 See How It's Made
- 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.
- 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 onion tops and cooked bacon, and combine thoroughly.