The Germans arrived in Louisiana in 1725, and settled an area outside
of New Orleans called Destrehan. Not only were they fabulous farmers
and dairy men, they were excellent cooks and have given us many
of our most often used recipes. This is a perfect example.
- 20 unpeeled small red new potatoes
- 4 hard-boiled eggs, peeled and chopped
- 8 slices bacon, diced
- 1 cup white onions, diced
- 2 tbsps Creole seasoning
- ¼ cup all-purpose flour
- 1 cup chicken stock
- ¾ cup vinegar
- ½ cup sugar
- ½ cup green onion tops, chopped
Cook the potatoes in a large pot of water about 5 minutes or until
tender from the time the water starts to boil. Drain and cool under
cold running water. Slice the potatoes ¼-inch thick and place
them in a large bowl. Add the eggs, mix well and set aside. Sauté
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 tbsps 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 Creole seasoning, 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 heat. Fold the dressing into the potato and egg mixture,
add the green onion tops and cooked bacon and combine thoroughly.