Octoberfest German Potato Salad
Celebrate the flavors of fall with this irresistible Octoberfest German Potato Salad—a savory twist on a classic side dish that’s perfect for Oktoberfest gatherings and cozy dinners alike. Made with tender Yukon Gold potatoes, crispy thick-cut bacon, and a warm, tangy dressing of apple cider vinegar, Dijon mustard, and chicken broth, this hearty potato salad is brimming with rich, comforting flavors. A sauté of golden onions infuses the dish with sweetness, while a sprinkle of fresh parsley adds a bright, herbal finish. Ready in just under an hour, this dish is traditionally served warm, making it a crowd-pleasing companion to bratwurst, schnitzel, or a frosty stein of beer. Whether you’re embracing autumn traditions or exploring German-inspired cuisine, this potato salad is a delicious taste of Oktoberfest!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 6 slices Thick-cut bacon
- 1 medium Yellow onion
- 0.33 cup Apple cider vinegar
- 2 tablespoons Granulated sugar
- 1 tablespoon Dijon mustard
- 0.5 cup Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Wash the Yukon Gold potatoes thoroughly and place them in a large pot. Cover with water and bring to a boil over medium-high heat. Cook for 15-20 minutes or until the potatoes are fork-tender but still firm. Drain the potatoes and let them cool slightly.
While the potatoes are cooling, slice the bacon into small pieces. In a large skillet over medium heat, cook the bacon until crispy, about 8 minutes. Remove the bacon with a slotted spoon and place it on a plate lined with paper towels to drain. Leave about 2 tablespoons of bacon grease in the skillet.
Finely chop the yellow onion. Add the onion to the skillet with the bacon grease and sauté over medium heat until soft and translucent, about 3-4 minutes.
Reduce the heat to low. Add the apple cider vinegar, granulated sugar, Dijon mustard, chicken broth, salt, and black pepper to the skillet. Stir well and let the mixture simmer for 2-3 minutes to meld the flavors.
While the dressing simmers, peel the potatoes (if desired) and slice them into 1/4-inch thick rounds. Place the sliced potatoes in a large mixing bowl.
Pour the warm dressing over the sliced potatoes. Add the crispy bacon and gently toss everything together, being careful not to break the potatoes.
Chop the fresh parsley and sprinkle it over the potato salad. Serve the salad warm for an authentic German experience or at room temperature if preferred.
Nutrition Facts
Calories |
1261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 4342 mg | 189% | |
| Total Carbohydrate | 197.5 g | 72% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 36.5 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 4359 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
