This traditional German potato salad is served warm, which makes it a perfect dish for autumn or whenever there's a chill in the air.

2 pounds new potatoes (consider a yellow-fleshed variety, such as Yukon Gold or Yellow Fin)
1 sweet onion, thinly sliced into rings
6 slices bacon, diced, cooked, drained and crumbled
1 egg, slightly beaten
1/3 cup sugar
1 tablespoon all-purpose flour
1 tablespoon whole-grained German-style mustard
1/2 cup white wine vinegar
1/3 cup water
2 to 3 teaspoons reserved bacon drippings (optional, but tasty)
Salt and freshly ground black pepper to taste

In a large pot of salted water, cook potatoes until just tender. Drain and cool until easy to handle. Peel and cut into 1/2-inch cubes. Place potatoes and onion rings in large bowl. Add crumbled bacon.

In saucepan, whisk together the egg, sugar, flour, mustard, vinegar, and water. Cook over medium heat until mixture thickens, stirring constantly (about 3 minutes). Adjust seasonings, whisking in the reserved bacon drippings (optional), salt and pepper to taste. Pour dressing over potatoes, gently toss, and serve immediately, or let the potatoes cool slightly and serve at room temperature.

Yield: 6 servings