Oktoberfest Potato Salad Recipe - Allrecipes.com
Oktoberfest Potato Salad Recipe
  • READY IN ABOUT hrs

Oktoberfest Potato Salad

Recipe by  

"This is a traditional German-style potato salad good year round, not just in October."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    1 hr 20 mins

Directions

  1. 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.
  2. Mix dry mustard with 1 teaspoon water in a small bowl and let stand 10 minutes to develop flavor.
  3. 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.
  4. 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.
  5. 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.
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Footnotes

  • Cook's Note:
  • Use sucralose sweetener (such as Splenda® in place of sugar if desired.
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Reviews More Reviews

Jan 29, 2015

German style food is not something I grew up eating and even now I wouldn't say it's something that either Hubs or I have a well-developed palate for. We have been experimenting with it more in recent years and have learned we really enjoy it, particularly when we're talking about recipes like this one. Holy moly, what a salad! No ordinary potato salad this! It does require a little extra effort than most, but it's so worth it. Just right tangy and sweet, with accents of parsley and celery that lend freshness, crunch and flavor. Given I made such a small portion for just the two of us, I was tempted to just toss everything together rather than try and layer it as directed in the recipe. I'm so glad I made it as the submitter intended as I'm sure that was partly why this salad was so beautiful, certainly a sophisticated cut above most potato salads, German potato salads included. If I have one criticism it's that I didn't trust my instincts and use either a Yukon Gold or red potato. I guess I assumed that if that wasn't specified then an ordinary russet was what was intended. Just as I suspected, with the russet I used the slices tended to fall apart. Still, the combination of flavors and ingredients in this salad far and away made up for any disappointment I had with the potato itself.

 
May 10, 2015

This was very good and one that was different for us. We really enjoyed the sweet and tangy notes of this salad. This would be a great addition to anyone's BBQ, as there is no mayo! Recipe group selection for 5/10/2015. Thanks for sharing lutzflcat!

 
Apr 04, 2015

I made this today for easter tomorrow. I used fresh scallions and backyard wild onion greens. I also used baby Yukon golds and baby red potatos. I doubled the recipe, after hearing from both daughters that they WERE coming. I'm waiting on this to cool off before I put it away for tomorrow...ok, actually I can't keep a fork out of it :)

 
Jul 20, 2013

I just prepared this recipe and am enjoying a sample right now! I used a package of real (not soy) bacon bits for the bacon and with no drippings available, I added a couple tablespoons of cooking oil to brown the onion, etc. helped to emulsify the dressing. I didn't bother to stack the layers, just mixed good and let it all mellow together before dinner.Yum

 
Oct 08, 2014

Was looking for a recipe with ingredients I had at hand, so glad I found this. My 13 year old has 2nds. Very tasty.

 
May 14, 2015

Recipe Group Selection: 09, May 2015 ~ I cut the recipe in half, but wish I would have kept the dressing amounts at the full portion. The flavor is very good and I like that I usually always have the ingredients on hand. I served this with 'Chicken Verde Sandwiches' from AR. Thank you lutzflcat, for sharing your recipe with all of us.

 
Jul 02, 2014

very traditionally perfect...even better the next day!

 
Jun 29, 2015

I was looking for a good, non-mayo potato salad to take to a dept. potluck & decided to look for a German potato salad. I can't tell if this is authentic or not. And I don't care to be honest. :) I'm a German, Norwegian, Czech mix & just love good food. :) I thought I was going to have some to take home after the potluck as my family ate some the night before & liked it. There was none left! Everyone who I saw take some said it was really good. I served this at room temp as recommended by other recipes.Because of an allergy, the only change I made was to use some Heshiko green onions instead of the white onion. When I was making the dressing I was worried that the vinegar would be too strong. You could REALLY smell the vinegar when I was cooking. I doubled the recipe since it was to be for 12 people. I doubled the dressing & I would actually only do 1.5 times in the future if I double it again. There ended up being too much dressing. I also split this between 2 bowls because I knew the dressing would sink to the bottom. After letting it sit to soak up the dressing, I then mixed the 2 together. I didn't worry if it kept the layered look since I was not trying to win a contest or anything. (In case anyone would like to know, I used red potatoes. I use them whenever possible as I prefer them to russet.)

 

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Nutrition

  • Calories
  • 242 kcal
  • 12%
  • Carbohydrates
  • 47.3 g
  • 15%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 2.9 g
  • 5%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 235 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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