Oktoberfest Potato Salad
3 pounds red potatoes
2 pieces bacon
1/4 onion, chopped
1 garlic clove, minced
1/2 cup grainy mustard (I used Fredericksburg Farms brand)
1/3 cup mayo (I like canola-based)
2 scallions, chopped
Salt and pepper to taste
Place potatoes in a large pot with cold, salted water. Bring to a boil and let cook about 30 minutes, until fork-tender. Drain and let cool, then half.
Meanwhile, heat a cast iron skillet and cook bacon. Remove bacon, then add onion and garlic and saute 3-4 minutes. Add in halved potatoes and cook another 3-4 minutes. Remove from heat.
In a large bowl, whisk together mustard and mayo. Add potato mixture and toss to combine. Add scallions and season with salt and pepper to taste. Enjoy with brats, spaetzle, beer and pretzels!
|Note the Shiner Oktoberfest in the background :)|