Hot German Potato Salad - cooking recipe

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

Preparation

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.
Saute 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.