How to Make Oktoberfest Potato Salad - A Step-by-Step Guide

Oktoberfest Potato Salad is a classic dish that is often enjoyed during the annual Oktoberfest celebration in Germany. This hearty and flavorful salad is a perfect side dish for any autumn gathering, as it combines tender potatoes with a tangy dressing and savory ingredients. Whether you are planning a traditional Oktoberfest party or simply want to enjoy a taste of German cuisine, this recipe is sure to be a hit.

Unlike traditional American potato salads, which often use a mayonnaise...

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Ingredients

  • 6 potatoes
  • 1 teaspoon dry mustard powder
  • 1 teaspoon water
  • 4 slices bacon
  • ¼ cup chopped onion
  • ¼ cup white sugar
  • ¼ cup water
  • ½ cup cider vinegar
  • 1 cup diced celery, divided
  • 3 tablespoons chopped fresh parsley, divided
  • salt and ground black pepper to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 20 mins
  • Servings: 6
  • Yield: 6 servings

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.
  • Mix dry mustard with 1 teaspoon water in a small bowl and let stand 10 minutes to develop flavor.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Reserve bacon drippings in skillet. Let bacon cool; crumble bacon.
  • Cook onion in reserved bacon drippings over medium heat until onion is translucent and soft, about 5 minutes. Stir mustard paste, sugar, 1/4 cup water, and cider vinegar into onion; bring to a boil. Reduce heat to low and simmer vinegar dressing for 2 minutes.
  • Peel potatoes if desired; slice 3 potatoes into a salad bow and arrange into a layer. Sprinkle potatoes with half the crumbled bacon, celery, and parsley; season with salt and black pepper. Pour a little of the vinegar dressing over the layer. Repeat layer with remaining 3 potatoes, bacon, celery, parsley, salt, and black pepper; pour remaining dressing over the salad. Cover and let stand at room temperature for 30 minutes before serving.
  • Nutrition

    242 cal.

    • Total Fat: 3g
    • Saturated Fat: 1g
    • Cholesterol: 7mg
    • Sodium: 170mg
    • Total Carbohydrate: 47g
    • Dietary Fiber: 5g
    • Total Sugars: 11g
    • Protein: 7g
    • Vitamin C: 46mg
    • Calcium: 41mg
    • Iron: 2mg
    • Potassium: 1018mg