For your Oktoberfest Party make Kartoffelsalat, a traditional German potato salad. This recipe is not what you find in your grocery store prepared food isle.
- 2 lbs. Red Potatoes, Cut into 1/8-inch-Thick Slices (about 5 cups)
- 4- 6 Bacon Slices, Cut into 1/2-inch Pieces
- 1Tbsp. Butter or 1/2 Tbsp. Bacon Drippings
- 1/3 c. Apple Cider Vinegar
- 1-2 1/2 t. Sugar (depending on your taste)
- 3/4 t. Salt
- 1/4 t. Black Pepper
- 1/2 c. Finely Chopped Onion
- 1/4 c. Finely Chopped Fresh Parsley (optional)
Cook the potatoes until almost done about 20 minutes. If you do not want skins-peel right away. If you are fine with skins then allow them to cool for an hour or two. Cut them into ¼ – ½-inch slices. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings.
Dice the onions. Heat the butter in a pan over medium heat, then add the onions. Continue to cook over medium heat until onions begin to soften. Add the vinegar and reduce it a bit. Combine drippings, onions, vinegar, sugar, salt, and black pepper in a bowl; stir well with a whisk.
Combine drippings, onions, vinegar, sugar, salt, and black pepper in a bowl; stir well with a whisk.
In a large bowl add the sliced potatoes. Pour the vinegarette over the cut potatoes. Cover and let stand 1 hour, stirring occasionally. Just before serving, add the bacon and parsley; toss gently.