Hot German Potato Salad
- Reviews 3
Ready In: 30 mins
Yields: 8 Side dish servings
Ingredients
- 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
- 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.
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