Time 1h20m Yield 6 Number Of Ingredients 11 Steps:
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.
Time 1h30m Yield 7 Number Of Ingredients 9 Steps:
Bring a large pot of salted water to a boil. Add peeled and cut potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl. Add onions. In a large bowl, whisk together the mayonnaise, oil, vinegar, sugar, parsley, salt and pepper. Gently stir in the potatoes and onion. Let stand for 1 hour before serving to enhance flavors.
Time 25m Yield 8 servings. Number Of Ingredients 9 Steps:
In a large skillet, fry bacon until crisp; remove and set aside. Drain all but 2-3 tablespoons of drippings; cook onion until tender. Stir in the flour, salt and pepper until blended. Add water and vinegar; cook and stir for 1 minute or until slightly thickened. , Stir in sugar until dissolved. Crumble bacon; gently stir in bacon and potatoes. Heat through, stirring lightly to coat potatoes. Serve warm.
Time 30m Yield 10 cups, 6-8 serving(s) Number Of Ingredients 9 Steps:
Bring a large pot of salted water to a boil. Add peeled and cut potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl. Add onions. In a large bowl, whisk togther the mayonnaise, oil, vinegar, sugar, parsley, salt and pepper. Gently stir in the potatoes and onion. Let stand for 1 hour before serving to enhance flavors.
More about “octoberfest german potato salad recipes”
Time 2h15m Yield 6 serving(s) Number Of Ingredients 11 Steps:
In a skillet cook the bacon slices until almost crisp; remove to a plate (DO NOT discard the bacon grease!) chop or finely slice the cooked bacon; set aside. Place the sliced or cubed potatoes into a large pot; cover with water and bring to a boil. Cook the potatoes until tender but still firm (about 12-15 minutes DO NOT overcook!) drain and transfer to a large bowl add in the onion. In a bowl mix together the mayonnaise, garlic powder, 1/4 cup bacon grease (can use 1/4 cup vegetable oil instead of bacon grease) vinegar, sugar, parsley, seasoned (or white) salt and black pepper; mix well to combine; pour over the cooked potatoes and gently toss to combine. Sprinkle the cooked bacon on top of the salad. Let stand at room temperature for 1 or more hours before serving.
