A toast to you this Oktoberfest!
Of course, the brew and the brats are the most crucial elements of any good, blackout-worthy Oktoberfest celebration, but my personal favorite – aside from a killer wheat beer – is a hearty, heaping pile of sour and sweet German Potato Salad.
It has always been a rare occasion for me to eat German-style food. It often required a trip to a German restaurant, a German festival, or (in my hometown) a graduation party at one of the many Polish/German families’ houses, but since it’s officially Oktoberfest time, I decided to create a magical, nostalgic meal of Brats and German Potato Salad in my own kitchen. After all, cravings must be quenched!
I knew I wouldn’t be able to recreate the recipes that the local German families and restaurants in my hometown have perfected over decades… but I gave it a good old college try and actually surprised myself.
It was pretty gosh darn amazing and super simple thanks to my BFF the crockpot! (We have a very special and likely inappropriate relationship!)
So, fill up your stein, fill up your plate, and bellow your favorite drinking song in honor of Oktoberfest!
Ein Prosit, Ein Prosit, der Gemutlichkeit!
CROCKPOT GERMAN POTATO SALAD
(adapted from Food.com)
5-6 medium gold potatoes, sliced in 1/4 inch slices
1 medium onion, diced
1/3 cup of water
1/3 cup cider vinegar
2 Tbsp flour
2 Tbsp sugar
1 tsp salt
1/2 tsp celery seed
1/4 tsp black pepper
5 slices crisp bacon, crumbled (I used turkey bacon and it worked great)
1. Set crockpot to medium high.
2. Put sliced potatoes and onions in crockpot.
3. In a mixing bowl, mix water, vinegar, flour, sugar, salt, celery seed and pepper. Add mixture to crockpot and stir potatoes to coat.
4. Cook on medium high for 4-6 hours or until potatoes are tender and sauce has thickened. Every hour or so, stir the potatoes to coat with the liquid and to prevent potatoes from sticking.
5. Best when you allow potatoes to cool and sauce to thicken before eating. 30 to 45 minutes.