Oktoberfest Potato Salad The Best Recipes

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Monday, December 5, 2016

Oktoberfest Potato Salad

"This is a conventional German-fashion potato salad good yr round, not just in October."

Ingredients :

6 potatoes
1 teaspoon dry mustard powder
1 teaspoon water
4 slices bacon
1/4 cup chopped onion
1/4 cup white sugar
1/4 cup water
half of cup cider vinegar
1 cup diced celery, divided
3 tablespoons chopped clean parsley, divided
salt and ground black pepper to taste

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H20M

Place potatoes into a massive pot and cover with salted water; deliver to a boil. Reduce warmth to medium-low and simmer till soft, about 20 mins. Drain and allow cool.
Mix dry mustard with 1 teaspoon water in a small bowl and let stand 10 minutes to increase taste.
Place bacon in a large skillet and cook dinner over medium-high warmness, turning every so often, until lightly browned, approximately 10 minutes. Drain the bacon slices on paper towels. Reserve bacon drippings in skillet. Let bacon cool; crumble bacon.
Cook onion in reserved bacon drippings over medium warmness until onion is translucent and tender, approximately 5 minutes. Stir mustard paste, sugar, 1/four cup water, and cider vinegar into onion; convey to a boil. Reduce heat to low and simmer vinegar dressing for two minutes.
Peel potatoes if preferred; slice three potatoes right into a salad bow and set up into a layer. Sprinkle potatoes with 1/2 the crumbled bacon, celery, and parsley; season with salt and black pepper. Pour a bit of the vinegar dressing over the layer. Repeat layer with closing 3 potatoes, bacon, celery, parsley, salt, and black pepper; pour remaining dressing over the salad. Cover and permit stand at room temperature for 30 minutes before serving.

Notes :

Use sucralose sweetener (including Splenda® in location of sugar if desired.

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