Octoberfest Classic Bavarian Potato Salad with Bacon
With this simple and delicious German recipe, you can enjoy Oktoberfest easily at home with your favourite German beer.
Yield
16 servingsPrep
10 minCook
20 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
potatoes
Yukon Gold |
|
| ¾ | cup |
bacon
German-style double-smoked, diced, or American bacon |
*
|
| 1 |
white onion
large |
|
|
| 1 | cup |
beef stock
|
|
| 8 | tablespoons |
apple cider vinegar
or German vinegar |
|
| 7 | tablespoons |
canola oil
or any kind of vegetable oil |
|
| 4 | teaspoons |
sugar
|
|
| 2 |
pickles, sour
large, German style |
* | |
| 2 |
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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
potatoes
Yukon Gold |
|
| 177 | ml |
bacon
German-style double-smoked, diced, or American bacon |
*
|
| 1 | each |
white onion
large |
|
| 237 | ml |
beef stock
|
|
| 1.2E+2 | ml |
apple cider vinegar
or German vinegar |
|
| 105 | ml |
canola oil
or any kind of vegetable oil |
|
| 2E+1 | ml |
sugar
|
|
| 2 | each |
pickles, sour
large, German style |
* |
| 2 | each |
Granny Smith apples
medium, diced |
*
|
| 5 | ml |
salt
|
|
| 5 | ml |
prepared mustard
German, medium hot |
|
| 5 | ml |
black pepper
|
|
| 15 | ml |
parsley leaves
freshly chopped, curly |
|
Directions
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.
