Paul Prudhomme'S Hot German Potato Salad

1. 1

   Combine the six seasonings.

2. 2

   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.

3. 3

   Saute the bacon until browned. Remove the bacon from the pan and set aside, reserving the drippings.

4. 4

   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.

5. 5

   Fold the sauce into the potato and egg mixture, add the green onions tops and bacon, and combine thoroughly.

6. 6

   Best served warm, but also good at room temperature.

* Per serving · 4 servings · Values may vary.