Hot Dutch Potato Salad

Cook the potatoes in salted boiling water until tender, about 15-20 minutes, then drain and mash them; set aside to keep warm.

Place the hard-cooked eggs in boiling water for 10-12 minutes if not already cooked, then cool and slice them; set aside.

Cook the bacon slices in a large skillet over medium-high heat until crispy, about 8-10 minutes, then remove and crumble into bite-sized pieces.

Pour off most of the bacon fat, leaving about 2 tablespoons in the skillet; add the chopped onion and cook over medium heat for 2-3 minutes until softened.

Sprinkle the flour over the onions and stir constantly for 1 minute to create a roux.

Add the vinegar, sugar, water, mustard, and the single egg to the skillet, stirring constantly to prevent lumps.

Cook the dressing over medium heat for 3-4 minutes, stirring frequently, until thickened and smooth.

Arrange the shredded leaf lettuce on a serving platter or in a bowl.

Top the lettuce with the warm mashed potatoes, then pour the hot bacon dressing over them.

Sprinkle the crumbled bacon over the top and arrange the sliced hard-cooked eggs around the salad.

Season with salt and pepper to taste and serve immediately while the dressing is still warm.