Oktoberfest Potato Salad

Oktoberfest Potato Salad

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lutzflcat 298

"This is a traditional German-style potato salad good year round, not just in October."
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1 h 20 m servings 242 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 2.9 g
  • 5%
  • Carbs:
  • 47.3g
  • 15%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 235 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


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



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...

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...

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 dau...

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 cooki...

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

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 h...

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

I enjoy German potato salad but it is normally a little heavy for me. This fixed that! The celery and parsley made it taste fresh and bright. I do think it needs a little salt and pepper, but ot...

cubed potatoes & mixed all together

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