Traditional German Oktoberfest Potato Salad Recipe
Oktoberfest Potato Salad is a classic German dish that’s perfect for any time of the year, not just during Oktoberfest. This traditional recipe features tender potatoes, crispy bacon, and a tangy vinegar dressing, making it a flavorful and hearty side dish that pairs well with a variety of main courses.
Table of Contents
The Best Oktoberfest Potato Salad
This Oktoberfest Potato Salad is the best you’ll ever try! It combines the perfect balance of textures and flavors, with tender potatoes, crunchy celery, and the savory richness of bacon. The tangy vinegar dressing ties everything together beautifully, creating a dish that’s sure to be a hit at any gathering.
Notes on Ingredients
- Potatoes: Use a starchy variety like Russet or Yukon Gold for the best texture.
- Dry Mustard Powder: Adds a subtle, tangy depth to the dressing.
- Bacon: Provides a savory, smoky flavor and a satisfying crunch.
- Onion: Adds sweetness and depth to the dressing.
- Cider Vinegar: Essential for the tangy, traditional German-style dressing.
- Celery: Adds a fresh, crisp texture.
- Fresh Parsley: Adds a bright, herbaceous note.
- Salt and Pepper: Essential for seasoning and balancing flavors.
How to Make Oktoberfest Potato Salad
- Cook the Potatoes: Place the potatoes in a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.
- Prepare the Mustard Paste: Mix the dry mustard with 1 teaspoon of water in a small bowl and let stand for 10 minutes.
- Cook the Bacon: Place bacon in a large skillet and cook over medium-high heat until evenly browned, about 10 minutes. Drain on paper towels and crumble once cooled. Reserve the bacon drippings.
- Make the Dressing: Cook the onion in the reserved bacon drippings until translucent, about 5 minutes. Stir in the mustard paste, sugar, 1/4 cup of water, and cider vinegar. Bring to a boil, then reduce heat and simmer for 2 minutes.
- Assemble the Salad: Peel the potatoes if desired, then slice them. Arrange half the sliced potatoes in a salad bowl and sprinkle with half the crumbled bacon, celery, and parsley. Season with salt and pepper. Pour half the vinegar dressing over the layer. Repeat with remaining potatoes, bacon, celery, parsley, salt, and pepper. Pour the remaining dressing over the top.
- Let Stand: Cover and let the salad stand at room temperature for 30 minutes before serving.
How to Serve Oktoberfest Potato Salad
Serve this salad at room temperature as a side dish. It pairs wonderfully with grilled sausages, roasted meats, or as part of a festive buffet spread. The salad can also be served chilled if you prefer.
How to Store Oktoberfest Potato Salad
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld and improve over time. Be sure to give the salad a good stir before serving.
Nutrition Information
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 250.08 kcal | 13% |
| Total Fat | 6.81 g | 10% |
| Carbs | 39.83 g | 15% |
| Sugars | 10.22 g | 11% |
| Protein | 7.55 g | 15% |
| Sodium | 395.77 mg | 20% |
| Fiber | 4.09 g | 15% |
| Saturated Fat | 2.39 g | 12% |
| Trans Fat | 0 g | – |
| Monounsaturated Fat | 0.09 g | – |
| Polyunsaturated Fat | 0.12 g | – |
| Cholesterol | 9.33 mg | 3% |
| Calcium | 33.9 mg | 4% |
| Magnesium | 45.32 mg | 12% |
| Potassium | 811.26 mg | 23% |
| Iron | 1.98 mg | 14% |
| Zinc | 0.6 mg | 6% |
| Phosphorus | 109.04 mg | 16% |
| Vitamin A | 70.97 mcg | 9% |
| Vitamin C | 37.28 mg | 47% |
| Thiamin B1 | 0.15 mg | 13% |
| Riboflavin B2 | 0.07 mg | 5% |
| Niacin B3 | 1.93 mg | 12% |
| Vitamin B6 | 0.54 mg | 38% |
| Folic Acid B9 | 35.9 mcg | 18% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin D | 0 mcg | 0% |
| Vitamin E | 0.1 mg | 1% |
| Vitamin K | 39.34 mcg | 52% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs about Oktoberfest Potato Salad
Can I make this salad ahead of time?
Yes, this salad can be made a day in advance. Store it in the refrigerator and bring it to room temperature before serving
Can I use another type of vinegar?
While cider vinegar is traditional, white wine vinegar or even rice vinegar can be used for a slightly different flavor profile.
Can I make this salad vegetarian?
Yes, you can omit the bacon and use olive oil instead of bacon drippings for the dressing. Add a pinch of smoked paprika to maintain a hint of smokiness.
What is the best type of potato to use?
Starchy potatoes like Russet or Yukon Gold work best as they hold their shape and absorb the dressing well.
The Best Oktoberfest Potato Salad
Ingredients
- 6 potatoes
- 1 teaspoon dry mustard powder
- 1 teaspoon water
- 4 slices bacon
- ¼ cup chopped onion
- ¼ cup white sugar
- ¼ cup water
- ½ cup cider vinegar
- 1 cup diced celery divided
- 3 tablespoons chopped fresh parsley divided
- salt and ground black pepper to taste
Instructions
- 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.
- Mix dry mustard with 1 teaspoon water in a small bowl and let stand 10 minutes to develop flavor.
- 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.
- 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.
- 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.
Notes
By following this traditional recipe, you’ll be able to create a delicious Oktoberfest Potato Salad that brings a taste of Germany to your table. Enjoy!
