Oktoberfest: Warm German Potato Salad

In Oktober, my mom and a friend of hers hosted an Oktoberfest party in Kingfisher, America. Sam and I can’t resist a theme party, much less a Jo-Mom party, so we headed over for an evening of German beer, wine and food. And the family time was a bonus!

Everyone did such a good job on the food. We had braised red cabbage, deviled eggs, bratwursts, German potato salad, toppings for the bratwursts, strudel, and more.  Our family is in no way German, but somehow we pulled it off. The co-host’s family is completely German and they seemed to love the food as well. Score for us!

I was in charge of toppings for the bratwursts. As you can see, this is where my caramelized onion recipe was born. I also whipped up a radish relish, that everyone loved. I didn’t document it, so I’ll just give you the link to the recipe I used as inspiration.

My favorite side dish was the German potato salad, which I made again to eat with all the leftover brats my mom sent home with us.

Here’s what you’ll need:

  • 1 bag baby yellow potatoes (3 cups sliced)
  • 4 slices bacon
  • 1 small onion, diced
  • 1/4 cup white vinegar
  • 2 tablespoons water
  • 3 tablespoons white sugar
  • 1 teaspoon salt
  • 1/8 teaspoon ground black pepper

If you have a food processor, you can slice these potatoes in about 1 minute  using the slicer attachment. If not, thinly slice the potatoes into equal size pieces.

Put the potatoes into a large pot and fill with enough water to cover them. Bring them to a boil, and cook for about 10 minutes, until easily pierced with a fork. Drain the potatoes and set aside to cool.

In the meantime, cook the bacon in a large deep skillet over medium-high heat, until nice and brown and crispy. Remove and set aside on paper towels.
Next add your diced onion to the bacon grease, stir to coat and cook over medium heat until browned.
Once browned, add the vinegar, water, sugar, salt and pepper to the onions and bring to a boil.
Next add the potatoes and crumble in the bacon.
Heat through and serve warm. Mmmmmmmmmmmmmm.

[Recipe adapted from All Recipes]

Oktoberfest: Warm German Potato Salad

Rating: 51

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

  • 1 bag baby yellow potatoes (3 cups sliced)
  • 4 slices bacon
  • 1 small onion, diced
  • 1/4 cup white vinegar
  • 2 tablespoons water
  • 3 tablespoons white sugar
  • 1 teaspoon salt
  • 1/8 teaspoon ground black pepper

Instructions

  1. Thinly slice the potatoes.
  2. Put the potatoes into a large pot and fill with enough water to cover them. Bring them to a boil, and cook for about 10 minutes, until easily pierced with a fork.
  3. Drain the potatoes and set aside to cool.
  4. In the meantime, cook the bacon in a large deep skillet over medium-high heat, until nice and brown and crispy. Remove and set aside on paper towels.
  5. Next add your diced onion to the bacon grease, stir to coat and cook over medium heat until browned.
  6. Once browned, add the vinegar, water, sugar, salt and pepper to the onions and bring to a boil.
  7. Next add the potatoes and crumble in the bacon.
  8. Heat through and serve warm.
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2 Responses to “Oktoberfest: Warm German Potato Salad”

  1. Mom
    December 29, 2011 at 9:53 am #

    Daisi made the ABSOLUTE BEST deviled eggs I’ve ever had that day too!

Trackbacks/Pingbacks

  1. my september/october menu | She's the Bross - January 5, 2014

    [...] creamy dilled cucumber salad | Every year, my mom has an Oktoberfest party in Kingfisher. I had to miss it last year, but this year Sam, Megan & I made the trip for good beer and good food. Megan had made this salad at one of her parties so I borrowed the recipe and made some to go with the bratwurst and German potato salad. [...]

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