Oktoberfest & a German Potato Salad Recipe
This weekend, we threw an Oktoberfest-themed party, even though neither of us are German. To celebrate, I ordered the Schaller & Weber Oktoberfest variety pack of wursts from Goldbely, which came with sauerkraut and two types of mustard, and bought a few too many beers. I also found a lovely German Potato Salad recipe on Yummly that I'll share below. And I triumphed over a cheddar & beer sauce on the second take after emergency delivery of more cheese.
The party was fun! We had some cousins and some friends and some racing buddies come over. Guests brought or helped make German beer and dry-rubbed ribs and roasted acorn squash and a tres leches cake from a Columbian bakery, et. al. It was a real rager that included a group walk to the beach with the dog and cups of tea! Not the most exciting, but the most fun with great people.
German Potato Salad
Adapted from this Foodie Crush recipe.
I'm still learning my way around the kitchen, and trying to be a more adventurous eater. Not that potato salad is adventurous, but I've never had it before. Baby steps. I hate mayo but wanted potato salad for a side and happily found out that German potato salad is mayo-less and includes bacon, wahoo!
- 4 lbs Red Potatoes
- 1 lb Bacon
- 1 Yellow Onion
- 1 Red Onion
- 1 cup Water
- 1 cup White Wine Vinegar
- 3 tbsp Coarse Mustard
- 2 tbsp Sugar
- 1/2 cup Parsley
- Fresh Ground Pepper
I used small red potatoes, cut them in half, and cooked them in a pot of salted water until boiling. Reduced the heat to medium and let them cook for about 10 minutes, though I probably should have kept a better eye on them - they got just a bit too tender. Drained them, and let them cool before cutting them into bite-sized quarters.
While the potatoes cooked, I chopped the bacon into 1/2-inch pieces. The original recipe recommended chilling the bacon in the freezer for about 15 minutes before slicing, which was the most useful tip! It was so easy to slice after it was chilled. While the potatoes cooled, I cooked the bacon pieces for about 6 or 7 minutes in a skillet large enough to hold the potatoes later. I may have crisped the bacon a bit too much, but I like my bacon extra-crispy! Then, transferred the bacon to a paper towel-topped plate to drain.
While the bacon cooked, I chopped the onions into half-moons. I ended up using about three-quarters of the yellow onion and half of a small red onion. The original recipe calls only for one minced yellow onion, but I liked the idea of red in there, too. Then, while the bacon drained, I added the onions to the bacon grease to cook for 3-4 minutes. Until translucent, not caramelized.
Once the onions were translucent, I added the water and vinegar. The original recipe calls for white vinegar, but I only had white wine vinegar. I googled it, and it seems like a fine substitution, but a milder flavor than the called-for white vinegar would've had. At the same time, I added the sugar and mustard. I wish I had had a coarser mustard like she had in the original recipe, but I used the German sweet & spicy mustard that came with the Bratwurst I had ordered - still very tasty! I let it cook down for about 7 minutes until it was reduced to about two cups.
I forgot to photograph the last part where I added the potatoes to the skillet to toss with the dressing, but I added the potatoes and tossed them in the dressing. I combined everything (potatoes, dressing, bacon and parsley) and transferred it to a bowl to serve.
The original recipe says to serve warm, and it was super delicious when Joe and I were picking at it as soon as it was finished. But, I made it the night before and refrigerated it until the party. It was still very tasty cold and the people seemed to like it!