Hot German Potato Salad

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 tastes of the bacon and sugar have blended completely.



Makes 8 side dish servings


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.

More Recipes