Hot German Potato Salad

• 20 unpeeled small red new 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
• 14 cup all-purpose flour
• 1 cup chicken stock
• 34 cup vinegar
• 12 cup sugar
• 12 cup chopped green onion tops or 12 cup chives

1. Cook the potatoes in a large pot of water until tender, about 5 minutes from the time the water starts to boil.
2. Drain and cool under cold running water.
3. Slice the potatoes 1/4 inch thick and place them in a large bowl.
4. Add the eggs, mix well, and set aside.
5. Saute the bacon in a 10-inch skillet over high heat until browned, about 7 minutes.
6. Remove the bacon from skillet with a slotted spoon and set aside.
7. Pour off all but 2 tablespoons of the bacon fat and return the skillet to high heat.
8. Add the onions and cook, scraping the bottom of the skillet occasionally, until the onions are golden, about 3 to 5 minutes.
9. Add the Meat Magic, then wisk in the flour.
10. Slowly add the stock, vinegar, and sugar, wisking constantly.
11. Cook, wisking frequently, until the mixture is thick, about 5 to 6 minutes.
12. Remove from heat.
13. Fold the dressing into the potato and egg mixture, add the green onion tops and cooked bacon and mix.

red new potatoes, eggs, bacon, white onion, chef paul, flour, chicken stock, vinegar, sugar, green onion

Taken from www.food.com/recipe/hot-german-potato-salad-522499 (may not work)