SEASONING MIX:

1 tsp. dry mustard
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. white pepper
1/2 tsp. black pepper
1/2 tsp. salt
20 unpeeled small red new potatoes
4 hard boiled eggs, peeled and chopped
8 slices bacon, diced
1 c. chopped onions
1/4 c. flour
1 c. chicken stock
3/4 c. distilled white vinegar
1/2 c. sugar
1/2 c. chopped green onion tops or chives

Combine the seasoning mix ingredients thoroughly in a small bowl. Makes 1 tablespoon plus 2 teaspoons. (Continues on next page)

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 1/4 inch thick and place in a large bowl. Add the eggs and mix well. Set aside. Saute the bacon in a 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 bacon fat from the skillet and set the skillet over 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 all of the seasoning mix, and then whisk in the flour. Slowly add the chicken stock, vinegar and sugar, whisking constantly. Cook, whisking frequently, until the mixture is thick, about 5 to 6 minutes. Remove from the heat.

Makes about 2 3/4 cups. Fold the sauce into the potato and egg mixture, add the green onions and the cooked bacon, and combine thoroughly. Best served warm but also good at room temperature. Serves 8.