Our version of Oktoberfest is pretty simple...we don't have a beer garden or any oompah-oompah music and while I'd like to see the mister don a pair of Lederhosen, that ain't going to happen in my lifetime...so I settle for brats cooked in beer and then grilled - served with whole-grain mustard, onions and peppers...and along side those brats is this fabulous potato salad...served warm...it's a show-stopper folks, and that's the truth!
By the way, I grew that pumpkin...yes, it's a little small, and it didn't really turn orange, but it was the ONLY one I got from three HUGE pumpkin vines!! I haven't lost my mojo after all!
I got down the steins from the top shelf for Oktoberfest...shined them up and filled them with Gingerbeer...an Aussie drink that came highly recommended...tasted like a cross between Lysol and 7-UP but it kind of grew on me after a while...the trick to drinking out of steins is to OPEN the lid FIRST!
Red-skinned potatoes boiled until they are fork tender...bacon, white wine vinegar, whole grain mustard...it's almost a meal by itself. The mister took a bite and started yodeling...and then started choking ...fortunately my Heimlich maneuvers weren't needed, as I have none.
German Potato Salad with Bacon-Vinegar Dressing and Dill - Adapted from Bon Appetit, October 2002
2 1/4 lbs. medium-size red-skinned potatoes, unpeeled, cut into bite-size pieces
6 bacon slices, chopped
1/2 cup finely chopped red onion
1/2 cup white wine vinegar
1/2 cup water
2 teaspoons coarse-grained mustard
2 teaspoons sugar
2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup chopped fresh dill
Steam potatoes until tip of knife easily pierces center, about 12 to 15 minutes. Drain and transfer to large bowl. Cover with foil.
Sauté bacon in large skillet over medium heat until brown and crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towels. Discard all but 2 1/2 tablespoons drippings. Heat drippings in skillet over medium heat. Add onion; sauté 4 minutes. Whisk in next 6 ingredients. Simmer until mixture is reduced to 2/3 cup, about 5 minutes. Remove from heat.
Add potatoes to skillet
and toss to coat with dressing. Let stand 3 minutes. Sprinkle with
chopped bacon and fresh dill; toss. Season to taste with salt and
pepper. Transfer potato salad to serving platter. Serve warm. Serves 6.
"If you come back from Oktoberfest and you're not hurting, then you did it wrong." ~ Anonymous
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One year ago today: Cider Marinated Pork Chops with Cider Gravy, Sauteed Apples and Onions
