JC’s Hyooge Oktoberfest Kartoffelsalat (German potato salad)
Ingredients
About 10 lbs Yukon Gold potatoes
1 carton chicken stock
1 large or 2 medium red onions
1½ pounds bacon, sliced into bits
1 cup sugar
8 Tablespoons flour
2 teaspoons salt
½ teaspoon fresh ground pepper
4 cups water
1 cup apple cider vinegar
¼ cup lemon juice
1 bunch green onions thinly sliced (optional adds some color)
Directions:
Clean potatoes well, slicing off eyes and brown spots, but don’t peel. Place in large pot, add stock, add water to cover, stir, then cook until potatoes are done.
While the potatoes are cooking, cook diced bacon in medium suacepan, draining and reserving grease once so you can get the bacon to crisp a little. Remove bacon with slotted spoon, add onions to the grease in the pot and cook until tender. Add back the reserved grease and the sugar and flour, and stir until dry ingredients are absorbed. Add water, vinegar, and bacon and cook and stir until it gets bubbly and thickens a little.
When potatoes are done, drain liquid from pot, cover with cold water to cool them enough to handle, drain again (maybe do this twice). Dry pot. Now slice potatoes into thick slices and cover bottom of pot, then put layer of dressing, potatoes, green onions, and keep layering until everything is in the pot. Now stir with a big metal spoon to coat all the potatoes with dressing. I had more dressing than I needed, but I like that, so who cares. Let sit for several hours before serving for potatoes to absorb dressing. Can refrigerate overnight, too. Reheat a little in microwave to serve.
This is for an Oktoberfest party for about 25 tonight. You can tweak this a bit and make it smaller, of course.
Ingredients
About 10 lbs Yukon Gold potatoes
1 carton chicken stock
1 large or 2 medium red onions
1½ pounds bacon, sliced into bits
1 cup sugar
8 Tablespoons flour
2 teaspoons salt
½ teaspoon fresh ground pepper
4 cups water
1 cup apple cider vinegar
¼ cup lemon juice
1 bunch green onions thinly sliced (optional adds some color)
Directions:
Clean potatoes well, slicing off eyes and brown spots, but don’t peel. Place in large pot, add stock, add water to cover, stir, then cook until potatoes are done.
While the potatoes are cooking, cook diced bacon in medium suacepan, draining and reserving grease once so you can get the bacon to crisp a little. Remove bacon with slotted spoon, add onions to the grease in the pot and cook until tender. Add back the reserved grease and the sugar and flour, and stir until dry ingredients are absorbed. Add water, vinegar, and bacon and cook and stir until it gets bubbly and thickens a little.
When potatoes are done, drain liquid from pot, cover with cold water to cool them enough to handle, drain again (maybe do this twice). Dry pot. Now slice potatoes into thick slices and cover bottom of pot, then put layer of dressing, potatoes, green onions, and keep layering until everything is in the pot. Now stir with a big metal spoon to coat all the potatoes with dressing. I had more dressing than I needed, but I like that, so who cares. Let sit for several hours before serving for potatoes to absorb dressing. Can refrigerate overnight, too. Reheat a little in microwave to serve.
This is for an Oktoberfest party for about 25 tonight. You can tweak this a bit and make it smaller, of course.