6 medium red-skinned potatoes, peeled and sliced, 1/4 inch thick
2 chicken bouillon cubes, crushed into fine powder
1 medium onion, diced
4 slices thick bacon, cooked and diced
1/4 cup sugar
2 tablespoons all purpose flour
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
2 tablespoons back fat, reserved from cooked bacon
1 cup water
1/4 cup white vinegar
1 large egg, beaten
1/4 cup lemon juice
1/4 cup fresh chives, chopped
Placed peeled and sliced potatoes into pot, add bouillon cubes and bring water to a simmer. Continue to cook potatoes until they are tender, but still retain there shape. You can test for tenderness using a fork. Once done drain liquid from pot and recover pot with lid to retain heat.
While the potatoes are cooking, in a medium saucepan cook bacon on medium-high heat until crisp. Remove bacon from pan and drain on paper towels. Discard from saucepan all but 2 tablespoons of bacon fat. To saucepan, add sugar, flour, salt and pepper to bacon grease, cook and stir until ingredients are well combined.
In a separate container whisk together wet ingredients consisting of water, vinegar, egg, lemon juice and onion. Next add this mixture to your saucepan and using a whisk cook and stir over medium heat until mixture begins to boil. Reduce to simmer and let cook for 5 to 8 minutes.
Pour mixture over warm cooked potatoes and toss gently. Transfer German potato salad to serving bowl. Lightly sprinkle top of potato salad with paprika and garnish with chives.