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Bear N Mom Recipes - Oktoberfest German Potato Salad

Updated on October 8, 2016

Another year has rolled around and we are once again in the October (Oktoberfest) season when there is a plethora of events brewing. At this time of year even the most plain cooking restaurants regale us with a selection of seasonal dishes. One of these dishes is the hot potato salad or "German Potato Salad" as most people know this dish.

Whether this dish actually came from the Teutonic peoples I'm not sure but I do know that many have copies this recipe and made variations of the sour version of a traditionally picnic dish. Contrary to the picnic season, this dish is most commonly served in October with variations of knock wurst, bratwurst and other variations of what we Americans call Hot Dogs.

Sliced and boiled potatoes
Sliced and boiled potatoes
Saute Bacon
Saute Bacon
Saute onions
Saute onions
Onions with vinegar and sugar added in skillet
Onions with vinegar and sugar added in skillet

Recipe and Preparation Instructions

This version of German Potato Salad is once of the easiest I have found because some of the preparation has been done for you. You can go back to basics and start with 2 pounds of potatoes, peeled, boiled, put aside and then drained.

1 restaurant size can precooked sliced potatoes

Heat these potatoes in the microwave just before you are ready to add the prepared sauce.

Chop 1/4 lb. of thick cut bacon into 1/4 inch bits. In a large skillet saute the bacon until browned and tender. If you prefer your bacon crunchy, you may continue to cook until the bacon is crunchy. Remove the bacon from the skillet and pour the grease off leaving just enough to cover the bottom of the pan (about 1/4 cup).

Reduce the flame to medium and pour 3/4 cup of chopped onions into the remaining bacon fat and brown. Add 1/3 cup of white vinegar, 1/4 cup of sugar and a dash of salt. Continue cooking until bubbly.

Place the prepared potatoes in a large serving bowl and pour contents of pan over the potatoes. Toss the potatoes to coat with the sauce. Sprinkle the bacon bits over the potatoes and garnish with either green onions, chives or sprinkles of parsley for color. One more toss of the salad tongs and you are ready to put your dish on the table with your other Oktoberfest goodies.


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