Well its almost the end of October, and I can’t let the month slip by without writing a little something for my favorite holiday… Octoberfest! Why have one day of holiday when you can celebrate beer for a whole month. With this in mind, lets try a salad that can go either hot or cold, German style potatoe salad
- Half a dozen Long Island potatoes
- 4 slices bacon
- 1 medium red onion, diced
- 1/4 cup white vinegar
- 2 tablespoons water
- 3 tablespoons sugar
- 1 teaspoon kosher salt
- black pepper
- chopped fresh parsley
Chop the potatoes in to chunks and place them into a pot, and fill with enough water to cover. Sprinkle in some sea salt and bring to a boil, then cook for about 10 minutes, or until tender. Drain, and set aside to cool.
Place the bacon in a large deep skillet over medium-high heat. Remember I recommend the thick cut bacon which I get over at Western Beef. Fry until tender. Now I know many people out there like their bacon crisp, and if they want to cook the bacon into burnt offerings then I’m not going to stop them… heathen.
Once the bacon is done, remove it from the pan and set aside.
Now, add diced red onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Toss in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top.
Now I prefer to serve this warm with some pork chops cook in sauerkraut, and a side of red cabbage with apples… and of course a really good beer or two. Prost!