oktoberfest potato salad

Ingredients

• Servings: 6
• 6 potatoes
• 1 teaspoon dry mustard powder
• 1 teaspoon water
• 4 slices bacon
• 1/4 cup chopped onion
• 1/4 cup white sugar
• 1/4 cup water
• 1/2 cup vinegar
• 1 cup diced celery, divided
• 3 tablespoons chopped fresh parsley, divided
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 20 mins


• place potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, about 20 minutes. drain and let cool.
• mix dry mustard with 1 teaspoon water in a small bowl and let stand 10 minutes to develop flavor.
• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on paper towels. reserve bacon drippings in skillet. let bacon cool; crumble bacon.
• cook onion in reserved bacon drippings over medium heat until onion is translucent and soft, about 5 minutes. stir mustard paste, sugar, 1/4 cup water, and vinegar into onion; bring to a boil. reduce heat to low and simmer vinegar dressing for 2 minutes.
• peel potatoes if desired; slice 3 potatoes into a salad bow and arrange into a layer. sprinkle potatoes with half the crumbled bacon, celery, and parsley; season with salt and black pepper. pour a little of the vinegar dressing over the layer. repeat layer with remaining 3 potatoes, bacon, celery, parsley, salt, and black pepper; pour remaining dressing over the salad. cover and let stand at room temperature for 30 minutes before serving.