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Oktoberfest Potato Salad
Oktoberfest Potato Salad
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
80 minutes
German-style potato salad with bacon, celery, and tangy sweet-sour dressing. Delicious layers of flavor in every bite.
Ingredients:
  • 6 potatoes
  • 1 teaspoon dry mustard powder
  • 1 teaspoon water
  • 4 slices bacon
  • 0.25 cup chopped onion
  • 0.25 cup white sugar
  • 0.25 cup water
  • 0.5 cup cider vinegar
  • 1 cup diced celery, divided
  • 3 tablespoons chopped fresh parsley, divided
  • salt and ground black pepper to taste
Instructions:
  • In a large pot, cover the potatoes with salted water and bring to a boil. Simmer on medium-low heat until tender, about 20 minutes. Drain and allow to cool.
  • Combine dry mustard with 1 teaspoon water in a small bowl and allow it to rest for 10 minutes to enhance the flavor.
  • In a large skillet, cook the bacon over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Transfer the cooked bacon to paper towels to drain. Keep the bacon drippings in the skillet. Allow the bacon to cool before crumbling it.
  • Saute onion in the flavorful bacon drippings until tender, about 5 minutes. Add mustard paste, sugar, water, and cider vinegar to the onion, then bring to a boil. Simmer the tangy dressing for 2 minutes on low heat.
  • Peel the potatoes if desired. Slice the 3 potatoes into a salad bowl creating a layer. Sprinkle half of the crumbled bacon, celery, and parsley over the potatoes. Season with salt and black pepper. Drizzle some of the vinegar dressing over the layer. Repeat the layers with the remaining 3 potatoes, bacon, celery, parsley, salt, and black pepper. Finish by pouring the remaining dressing over the salad. Cover and allow it to sit at room temperature for 30 minutes before serving.

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