Paul Prudhomme'S Hot German Potato Salad - cooking recipe

Ingredients

1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon salt
20 unpeeled small red new potatoes
4 hard-boiled eggs, peeled and chopped
8 slices bacon, diced
1 cup chopped onion
1/4 cup all-purpose flour
1 cup chicken stock or 1 cup canned broth
3/4 cup distilled white vinegar
1/2 cup sugar
1/2 cup chopped green onion tops or 1/2 cup chives

Preparation

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.