20 small red potatoes, unpeeled
4 hard boiled eggs, peeled and chopped
8 slices bacon, diced
1 cup chopped onion
1/2 cup chives
1 cup canned chicken broth
1/2 teaspoon salt
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon white pepper
1/2 teaspoon black pepper
1/4 cup all-purpose flour
3/4 cup distilled white vinegar
1/2 cup sugar
Directions:
Combine the dry mustard, onion powder, garlic powder, white pepper, black pepper, and salt.
Cook the red potatoes in a large stock pot until tender.Drain and cool under cold running water. Slice the potatoes about 1/4 inch thick and place into a large bowl. Add eggs and mix well.
Fry the bacon in a skillet 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 broth, 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 chives and bacon, and combine thoroughly.
This German potato salad is best served warm or at room temperature.
