Octoberfest Classic Bavarian Potato Salad

With this simple and popular German recipe, you can enjoy Oktoberfest easily at home with some beer.

35 minutes Prep: 10 minutes Cook: 20 minutes

388 calories per serving view nutrition facts

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3	pounds	potatoes	Yukon Gold
3/4	cup	bacon	German-style double-smoked, diced, or American bacon
1	each	white onion	large
1	cup	beef broth
8	tablespoons	cider vinegar	or German vinegar
7	tablespoons	canola oil	or any kind of vegetable oil
4	teaspoons	sugar
2	each	pickles, sour	large, German style
2	each	granny smith apples	medium, diced
1	teaspoon	salt
1	teaspoon	prepared mustard	German, medium hot
1	teaspoon	black pepper
1	tablespoon	parsley leaves	freshly chopped, curly

Cook the potatoes (with their skins on) in gently boiling salted water.

Meanwhile, prepare the marinade:

Sauté the diced bacon until the pieces are browned.

Remove the bacon pieces from the pan and reserve.

Dice onion and add to the rendered bacon grease in the pan.

Sauté the onions until translucent.

Add beef broth to the onions in the pan and bring to a simmer.

Add vinegar and vegetable oil.

Remove the pan from the heat.

To the liquid in the pan, add the sugar, pickles, apples (if desired), salt, mustard and pepper.

When the potatoes are tender but still firm, remove them from the water and allow to cool until they are just cool enough to handle.

Quickly remove the skins and slice into ¼ -inch-thick slices.

Place the sliced potatoes into a bowl (they should still be somewhat warm) and add the marinade.

Toss gently.

The liquid will soak into the potatoes within an hour or so. (Don't place them in the refrigerator.)

Just before serving, toss the bacon bits into the potatoes and sprinkle with the chopped fresh parsley.

This dish is best served at room temperature or slightly warmed on the day you prepare it.

Refrigerate leftovers, but warm the salad slightly before serving.

Serving Size 404g

Amount per Serving

Calories 388 36% of calories from fat