10 pounds Yukon Gold potatoes (Yukon)
1 pound bacon, chopped
8 hard boiled eggs
1 cup flour
1 cup sugar
1 cup water
Put potatoes in a large pot of salted water and bring to a boil. Cook 30 minutes until fork-tender. Cool, peel, and then slice about ¼-inch thick.
In a large skillet, cook bacon until crumbly. Remove bacon with slotted spoon and place onto paper towel. Reserve bacon fat for later use.
Peel and finely chop the eggs; set aside.
Heat bacon fat in a pot, add about 1 cup flour and stir until flour is cooked and you make a roux.
Dissolve sugar in the water then add to the roux. This will be the dressing for your potato salad.
Mince the onion, (pretend we had one on the island.)
Get a large serving dish and start layering the sliced potatoes like shingles on the roof of a house. Sprinkle minced onions over the potatoes along with the chopped eggs and chopped bacon.
Pour enough sauce over the potatoes to make it nice and saucy; repeat layers until it's all gone. Garnish with minced parsley if you can find it growing on the island.
Serve warm or at room temperature.
Serves 10 to 12.
Chef Jason Bauer, Bauer's Brauhaus, Palatine