Octoberfest German Potato Salad Recipes

AUTHENTIC GERMAN POTATO SALAD

Steps:

• Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
• Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
• Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

OCTOBERFEST GERMAN POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Add peeled and cut potatoes; cook until tender but still firm, about 15 minutes.
• Drain, and transfer to a large bowl.
• Add onions.
• In a large bowl, whisk togther the mayonnaise, oil, vinegar, sugar, parsley, salt and pepper.
• Gently stir in the potatoes and onion.
• Let stand for 1 hour before serving to enhance flavors.

OCTOBERFEST GERMAN POTATO SALAD

Steps:

• In a skillet cook the bacon slices until almost crisp; remove to a plate (DO NOT discard the bacon grease!) chop or finely slice the cooked bacon; set aside.
• Place the sliced or cubed potatoes into a large pot; cover with water and bring to a boil.
• Cook the potatoes until tender but still firm (about 12-15 minutes DO NOT overcook!) drain and transfer to a large bowl add in the onion.
• In a bowl mix together the mayonnaise, garlic powder, 1/4 cup bacon grease (can use 1/4 cup vegetable oil instead of bacon grease) vinegar, sugar, parsley, seasoned (or white) salt and black pepper; mix well to combine; pour over the cooked potatoes and gently toss to combine.
• Sprinkle the cooked bacon on top of the salad.
• Let stand at room temperature for 1 or more hours before serving.

OKTOBERFEST POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.
• Mix dry mustard with 1 teaspoon water in a small bowl and let stand 10 minutes to develop flavor.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Reserve bacon drippings in skillet. Let bacon cool; crumble bacon.
• Cook onion in reserved bacon drippings over medium heat until onion is translucent and soft, about 5 minutes. Stir mustard paste, sugar, 1/4 cup water, and cider vinegar into onion; bring to a boil. Reduce heat to low and simmer vinegar dressing for 2 minutes.
• Peel potatoes if desired; slice 3 potatoes into a salad bow and arrange into a layer. Sprinkle potatoes with half the crumbled bacon, celery, and parsley; season with salt and black pepper. Pour a little of the vinegar dressing over the layer. Repeat layer with remaining 3 potatoes, bacon, celery, parsley, salt, and black pepper; pour remaining dressing over the salad. Cover and let stand at room temperature for 30 minutes before serving.

GERMAN POTATO BACON SOUP

Steps:

• Melt butter in a stockpot over medium heat; add onions, bacon, and bay leaf. Cook and stir the onion mixture until the onions are nearly clear, 5 to 7 minutes.
• Pour chicken broth into the pot; add potatoes, flour, marjoram, caraway seed, salt, and pepper. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the potatoes are tender, about 20 minutes.
• Stir sour cream into the soup; cook another 1 to 2 minutes.