Paul Prudhomme's Hot German Potato Salad

Recipe by texasjj
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the six seasonings.
  • Cook the potatoes in a large pot of water until just tender (about 5 minutes from when the water starts to boil). Drain and cool under cold running water. Slice the potatoes about 1/4 inch thick and place in a large bowl. Add eggs and mix well.
  • Saute the bacon until browned. Remove the bacon from the pan and set aside, reserving the drippings.
  • Pour off all but 2 tablespoons of bacon drippings and set skillet over high heat. Add the onions and cooks, scraping the skillet occasionally, until the onions are golden, about 3-5 minutes. Add all of the seasoning mix, and whisk in the flour. Slowly add the chicken stock, vinegar and sugar, whisking constantly. Cook, whisking frequently, until the mixture is thick, about 5-6 minutes. Remove from heat.
  • Fold the sauce into the potato and egg mixture, add the green onions tops and bacon, and combine thoroughly.
  • Best served warm, but also good at room temperature.
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