Wednesday, October 17, 2012

Oktoberfest Potato Salad

Central Texas has a strong German heritage - with towns with names like Fredericksburg - it's not hard to see why. Every year, we enjoy heading down to New Braunfels for Wurstfest to drink delicious beer, see the costumes and enjoy the music. This year, I held an impromptu Oktoberfest feast to watch the Texas-OU game (let's not talk about that one...) and the potato salad really stood out. It's super simple and very flavorful. Great year-round, but especially for Oktoberfest!

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 :)

1 comment:

Cara Thielvoldt said...

That looks like heaven.