2 pounds new potatoes, such as Yukon Gold or Yellow Fin
1 sweet onion, thinly sliced into rings
6 slices bacon, diced
1 egg, slightly beaten
1/3 cup sugar
1 tablespoon all-purpose flour
1 tablespoon whole-grained German-style mustard
1/2 cup white wine vinegar
1/3 cup water
2 to 3 teaspoons reserved bacon drippings, optional
Salt and freshly ground black pepper to taste


1. In a large pot, bring salted water and cook potatoes until just tender. Drain and cool until easy to handle. Peel and cut into 1/2-inch cubes. In a large bowl, place potatoes and onion rings.
2. In a skillet, cook bacon over medium heat until crisp, about 6 to 8 minutes. Drain on paper towel, reserving 2 to 3 teaspoons of bacon drippings, if desired. Crumble bacon and add to potatoes and onion.
3. In a small saucepan, whisk together the egg, sugar, flour, mustard, vinegar, and water. Cook over medium heat until mixture thickens, stirring constantly, about 3 minutes. Whisk in reserved bacon drippings (optional) and salt and pepper. Adjust seasonings.
4. Pour dressing over potatoes, gently toss, and serve immediately, or let the potatoes cool slightly and serve at room temperature.

This traditional German potato salad is served warm, which makes it a perfect dish for autumn or whenever there's a chill in the air.

Octoberfest Potato Salad with Sweet Onions
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