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Winter Hot Salad (German)

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Yield: 6 servings

Ingredients

• 1 package Dehydrated Scalloped Idaho Potatoes, reserve sauce mix
• 2 1/4 cups boiling water
• 2 teaspoons mustard seeds
• 1 teaspoon dry mustard
• 2 tablespoons sugar
• 1/2 cup boiling water
• 1/4 cup cider vinegar
• 1/2 pound sliced bacon
• 6 scallions or green onions, tops included, sliced
• 1/4 cup chopped fresh parsley
• 4 hard boiled eggs, riced* or diced.

Directions

1. In a 3-quart saucepan combine potatoes, 2 1/4 cups water and mustard seeds. Bring to boil; simmer for 20 minutes, or until potatoes are tender. Set aside.
2. In small bowl combine reserved sauce packet, dry mustard, sugar, 1/2 cup water and vinegar. Set aside. Fry bacon until crisp; crumble and set aside. Discard all but 4 tablespoons fat. Quickly sauté onions just to heat through. Add mustard-vinegar mixture; mix well. Carefully fold in potatoes including liquid and crumbled bacon. Summer for 5 minutes.
3. Garnish with parsley and riced eggs or diced eggs. 
   
   *To rice hard-cooked eggs, separate whites from yolks and grate separately with cheese grater.