Recipes

Oktoberfest Potato Salad

Try this Oktoberfest staple with a twist. Recipe for Schaller & Weber Courtesy of Claire Robinson, 2017

Oktoberfest Potato Salad

Try this Oktoberfest staple with a twist. Recipe for Schaller & Weber Courtesy of Claire Robinson, 2017

 
 
Ingredients

1/2 pound Schaller & Weber slab bacon, diced in cubes or cut in lardons
2 pounds Yukon gold potatoes, peeled and halved
Kosher salt, to taste
1/4 cup distilled white vinegar
1 - 2 tablespoons acacia honey, to preference of sweet taste and optional
1 1/2 tablespoons whole grain mustard (with seeds)
1 1/2 tablespoons Schaller & Weber Dusseldorf horseradish mustard
Freshly cracked black pepper, to taste
3/4 cup fresh parsley, washed, dried and roughly chopped
Directions

  • Put the potatoes in a large pot, cover with water, salt generously, and bring to a boil over medium-high heat. Cook until fork tender but not falling apart, approximately 15 minutes. Drain and set aside.
  • Meanwhile, put the bacon in a skillet over medium heat. Cook until bacon is crisp and fat is rendered, about 7 minutes. While the bacon is cooking, add the vinegar, honey and both mustards to a large mixing bowl, and blend. Cut potatoes into rough bite size pieces, and add to mixing bowl. Stir everything together, fully coating potatoes with mustard mixture.
  • Once bacon has cooked, with a slotted spoon, remove the hot bacon and add directly to bowls with potatoes and toss well to coat. Season with salt and pepper, to taste.
  • Serve warm or at room temperature.
  • EAT & ENJOY!!!
  • Yield: 6-8 servings

    ADDITIONAL TIPS:

  • To infuse even more flavor, try using a can or bottle of a dark beer with the water when boiling your potatoes. For non-beer lovers, use a bit of vegetable or chicken stock with your boiling water.
  • Yukon golds are great for a creamier texture potato salad when serving cold, however, Red Bliss, Fingerlings and Yellow Finn potatoes all work great for that too! I prefer waxier potatoes for serving temperature options and they hold up to all the stirring better than the heavier starch potatoes, such as Russets.
  • On the other hand, Russets also have some magic when serving this salad warm. I add a tablespoon or two so of the rendered bacon fat when using a thick skinned or heavier starch potato, such as a Russet, to create that creamier mouth feel.
  • Other vinegars also work well here, try apple cider for a bit more sweetness. Although, I prefer the white for a more classic flavor.
  • Adding a bit of finely chopped rosemary or chives is a fun twist!
  • For pickle lovers, try tossing in a bit of your favorite finely chopped pickled anything. Such as, gherkins, bread & butters, capers, cauliflower, okra, green beans, etc.. You are the chef, so have fun making it your own and to your family and friends palates!
Products featured in this recipe:

Ingredients

1/2 pound Schaller & Weber slab bacon, diced in cubes or cut in lardons
2 pounds Yukon gold potatoes, peeled and halved
Kosher salt, to taste
1/4 cup distilled white vinegar
1 - 2 tablespoons acacia honey, to preference of sweet taste and optional
1 1/2 tablespoons whole grain mustard (with seeds)
1 1/2 tablespoons Schaller & Weber Dusseldorf horseradish mustard
Freshly cracked black pepper, to taste
3/4 cup fresh parsley, washed, dried and roughly chopped
Directions

  • Put the potatoes in a large pot, cover with water, salt generously, and bring to a boil over medium-high heat. Cook until fork tender but not falling apart, approximately 15 minutes. Drain and set aside.
  • Meanwhile, put the bacon in a skillet over medium heat. Cook until bacon is crisp and fat is rendered, about 7 minutes. While the bacon is cooking, add the vinegar, honey and both mustards to a large mixing bowl, and blend. Cut potatoes into rough bite size pieces, and add to mixing bowl. Stir everything together, fully coating potatoes with mustard mixture.
  • Once bacon has cooked, with a slotted spoon, remove the hot bacon and add directly to bowls with potatoes and toss well to coat. Season with salt and pepper, to taste.
  • Serve warm or at room temperature.
  • EAT & ENJOY!!!
  • Yield: 6-8 servings

    ADDITIONAL TIPS:

  • To infuse even more flavor, try using a can or bottle of a dark beer with the water when boiling your potatoes. For non-beer lovers, use a bit of vegetable or chicken stock with your boiling water.
  • Yukon golds are great for a creamier texture potato salad when serving cold, however, Red Bliss, Fingerlings and Yellow Finn potatoes all work great for that too! I prefer waxier potatoes for serving temperature options and they hold up to all the stirring better than the heavier starch potatoes, such as Russets.
  • On the other hand, Russets also have some magic when serving this salad warm. I add a tablespoon or two so of the rendered bacon fat when using a thick skinned or heavier starch potato, such as a Russet, to create that creamier mouth feel.
  • Other vinegars also work well here, try apple cider for a bit more sweetness. Although, I prefer the white for a more classic flavor.
  • Adding a bit of finely chopped rosemary or chives is a fun twist!
  • For pickle lovers, try tossing in a bit of your favorite finely chopped pickled anything. Such as, gherkins, bread & butters, capers, cauliflower, okra, green beans, etc.. You are the chef, so have fun making it your own and to your family and friends palates!
Products featured in this recipe:

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