On Friday, we hosted an Oktoberfest porch party. Our favorite friends were in attendance – not to mention the bratwurst in the slow cooker, mustards galore and Grandma’s German Potato Salad. I haven’t eaten German potato salad since living in Wisconsin, where it is a potluck side dish staple.
This recipe takes me right back to church picnics and funeral luncheons. Naturally, Grandma Yeager worked from a recipe in her brain, so this my nearest approximation.
Vinegarry, spotted with bacon, and just a little sweet, this potato salad was my favorite dish on the table. (And that’s compared to bratwurst. It’s like I’m mutating into something I don’t understand.)
Grandma’s German Potato Salad is a fairly unusual side – which makes it all the more fun when the weather cools.
It is perfect with much mustared sausage and a chilly Pilsner.
Or perfect for that funereal luncheon.
Oom pa pa indeed.
Grandma’s German Potato Salad Recipe
Printer friendly recipe here
8 pieces bacon
3 Tablespoons flour
2/3 cup apple cider vinegar
2/3 cup water
2/3 cup sugar
2 Tablespoons salt
1 teaspoon black pepper
1 teaspoon dry mustard
1/2 bunch parsley leaves
Wash and boil potatoes until cooked through. While the potatoes boil, chop the onion and cut the bacon into tiny pieces.Chop the parsley into the tiniest pieces you can.
When you can poke them with a sharp point, remove the cooked potatoes from the water, cool. Peel the potatoes and cut into a little bigger than a half inch dice (little smaller than 1 inch). Set aside.
Heat up in a large dutch oven and add the bacon. When the bacon is cooked through, remove the bacon pieces from the pan leaving the bacon grease in the pan. Set the bacon aside – set aside a tablespoon of it to sprinkle over the top of the finished potato salad.
Add the flour and the onions to the bacon fat, all the while stirring and cooking and smiling until it’s all incorporated. Add some black pepper.
Gently stir the vinegar, water, sugar, salt, pepper and mustard. Stir until totally cooked through and the consistency of loose gravy.
Add the potatoes, bacon bits and half the parsley. Toss very gently until the potatoes are covered with the sauce. Put the finished potato salad into a bowl for serving. Sprinkle the rest of the bacon and parsley over the top of the potato salad.
I like serving this at room temperature — for this I blame nostalgia.
Grandma’s German Potato Salad is absolutely levitating when it’s fried up as a potato patty the following morning. Don’t blame me if you get addicted.
Lasst uns essen!
Tomorrow I’m sharing some facts on how in the hell I threw a Friday Oktoberfest porch party when working full-time and having toddlers. And a husband. A helpful husband. But a husband nonetheless. And if you still haven’t, don’t forget to enter to win a Mighty Tote bag from this year’s Mighty Summit!