The Sweet Onion Source
Octoberfest Potato Salad with Sweet Onions

This traditional German potato salad is served warm, which makes it a perfect dish for autumn or whenever there's a chill in the air.

bullet042 pounds new potatoes (consider a yellow-fleshed variety, such as Yukon Gold or Yellow Fin)
bullet041 sweet onion, thinly sliced into rings
bullet046 slices bacon, diced, cooked, drained and crumbled
bullet041 egg, slightly beaten
bullet041/3 cup sugar
bullet041 tablespoon all-purpose flour
bullet041 tablespoon whole-grained German-style mustard
bullet041/2 cup white wine vinegar
bullet041/3 cup water
bullet042 to 3 teaspoons reserved bacon drippings (optional, but tasty)
bullet04Salt and freshly ground black pepper to taste

In a large pot of salted water, cook potatoes until just tender. Drain and cool until easy to handle. Peel and cut into 1/2-inch cubes. Place potatoes and onion rings in large bowl. Add crumbled bacon.

In saucepan, whisk together the egg, sugar, flour, mustard, vinegar, and water. Cook over medium heat until mixture thickens, stirring constantly (about 3 minutes). Adjust seasonings, whisking in the reserved bacon drippings (optional), salt and pepper to taste. Pour dressing over potatoes, gently toss, and serve immediately, or let the potatoes cool slightly and serve at room temperature.

Yield: 6 servings

©Oso Sweet Onions