As a celebration of the last day of Oktoberfest, I thought I would conclude with this recipe. Don’t worry, it’s not as complicated as that candy bar pie monstrosity I created last week. This recipe is very easy to make and a crowd pleaser– German hot potato salad.
To be honest I’m not sure how ‘German’ this potato salad really is. Perhaps it was inspired by a traditional German dish or perhaps a group of Southern church ladies just decided serving it next to some hotdogs was enough to verify it as German. Regardless, it’s delicious and a good alternative to a mayonnaise potato salad (which I also adore).
If you know me at all, you also know that I LOVE potatoes. It verges on complete obsession. My motto is : I never met a potato I didn’t like. And this German potato salad is one of my favorite side dishes/meals. As I made this many, many times in middle school, this recipe has a lot of fond memories to me. In this version, I decided to jazz it up with a medley of different potatoes. You can use all red new potatoes (as is usually used) but the mix of colors from these red, Yukon gold, and purple potatoes just makes the dish so much more appealing.
I love the saltiness from the bacon, the sweetness from the onions, and the tanginess of the apple cider vinegar. You can serve it next to some sausage or bratwursts but I am perfectly content having a big bowl of just this for dinner. A pint of beer on the side is your choice.
In addition to this German recipe, I wanted to share some Oktoberfest photos from last weekend at The Cloisters. Spectrum, a group run through The Metropolitan Museum organized this event. It was a great program with beer, pretzels, tours of the garden, and more beer. If you’ve never been up to The Cloisters in Manhattan, I would HIGHLY recommend you make a visit– it truly is an oasis within the city and the perfect setting for this occasion.
German Hot Potato Salad
adapted from Better Homes and Gardens
makes 6 servings
- 2 pounds new potatoes
- 6-8 slices bacon
- ¼ cup minced onion
- ¼ cup sugar
- ½ cup apple cider vinegar
- 1 cup water
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons corn starch
- 1 tablespoon chives or scallions, chopped
(1) In a large covered pot, cook the potatoes in boiling water for 15 to 20 minutes or just until tender. Drain well. Cool slightly then slice into ¼-inch disks. Place in a large bowl.
(2) Meanwhile, in a large skillet, cook the bacon under medium heat until completely crisp. Drain on a plate with a paper towel.
(3) Reserve ¼ cup of bacon drippings in the skillet. Use the bacon fat to cook onions until browned.
(4) Then add sugar, vinegar, ½ cup water, salt and pepper to the browned onions.
(5) In a small bowl, dissolve the corn starch in the remaining ½ cup water. Add to the onion mixture and cook until the mixture is clear, thickened, and bubbly. Cook and stir for 2 minutes more.
(6) Pour the hot mixture over the sliced, cooked potatoes. Add the crumbled bacon and if desired add additional salt and pepper to taste.