Oktoberfest Warm German Potato Salad


1/2 pound sliced bacon
3 pounds waxy potatoes, such as thin-skinned red or white
1/2 cup finely chopped red onion
1/3 cup chopped fresh herbs, such as basil, parsley, chives, and rosemary
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon dry mustard
3 tablespoons vinegar
1 tablespoon sugar
1 cup beer
1/2 teaspoon hot pepper sauce, such as Tabasco
2 tablespoons chopped fresh parsley
Salt and pepper
3 large eggs, hard-cooked, peeled, and sliced


Cook the bacon until it’s crisp and drain on paper towels. Chop the pieces coarsely, place in a medium bowl, and set aside.

In a large pot, cook the potatoes in lightly salted water until tender but not mushy. Drain, cool slightly, and slice (unpeeled) into thick rounds. Return to the empty pot.
While the potatoes are still warm, gently mix in the reserved bacon, onions, and herbs. Set aside.

In a large bowl, mix up the mustard sauce by combining all the sauce ingredients. Add the potato-bacon-herb mixture while gently stirring.
Season to taste with salt and pepper, garnish with the eggs, and serve warm.

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