Cook potatoes in a large pot of boiling water until tender (5 minutes after boiling starts).

Drain and cool potatoes under cold running water.

Slice the cooled potatoes into 1/4 inch thick slices.

Place sliced potatoes in a large bowl.

Add chopped hard-boiled eggs to the bowl with the potatoes.

Mix the potatoes and eggs well and set aside.

Dice bacon into small pieces.

Sauté the diced bacon in a 10-inch skillet over high heat until browned (about 7 minutes).

Remove the browned bacon from the skillet with a slotted spoon and set aside.

Pour off all but 2 tablespoons of the bacon fat from the skillet.

Return the skillet with 2 tablespoons of bacon fat to high heat.

Add chopped white onions to the skillet and cook, scraping the bottom occasionally, until golden (3-5 minutes).

Add Meat Magic seasoning to the onions and bacon fat.

Whisk in the flour to create a roux.

Slowly add chicken stock, vinegar, and sugar to the skillet, whisking constantly to prevent lumps.

Continue to cook and whisk the mixture frequently until it thickens (5-6 minutes).

Remove the skillet from the heat.

Fold the dressing into the potato and egg mixture gently to coat all ingredients.

Add the cooked bacon and green onion tops (or chives) to the potato salad.

Combine all ingredients thoroughly.