It may be September, but it is also the kickoff to the world famous Oktoberfest. Munich celebrates its 188th Oktoberfest starting this September 16 through October 3. If you can’t make it to Germany, consider a day trip to historic Sanford’s Hollerbach’s German restaurant for some authentic food, beer and live music. To celebrate at home, I’m sharing a recipe for a classic warm German potato salad. This German gal thinks it pairs nicely with some bratwurst, sauerkraut and a nice Hefeweizen. Prost!

Oktoberfest began as a celebration of the wedding of Crown Prince Ludwig and Princess Therese Saxe-Hildburghausen in 1810, who later became King and Queen of Bavaria. This celebration took place on October 12 but now starts earlier on September 16. This lengthens the celebrations and gives the outdoor festival a chance for more favorable weather. I’m sure the food is fabulous, but what I would give to have an Oktoberfest beer in Munich! German brewers create special Oktoberfest beer. These festival brews are on average 2% stronger, which is why there is emergency medical care and police on site. Over-served festival goers are referred to as “bierliechen” or “beer corpses.” The German language is so literal and hilarious.

Food at Oktoberfest is world famous! Bavarians are well known for their giant festival pretzels called Brezeln. They are often served with butter, mustard or a cheese spread called obatzda. Popular desserts include Bavarian candied almonds, gingerbread cookies or apple strudel.

One of the most popular Oktoberfest foods are the spiced roasted chickens, called hendl. At Oktoberfest, you may hear the oompah band playing The Chicken Dance, which was inspired by this famous festival treat. Hendl chickens are often served with warm potato salad. My great-grandfather immigrated to America in 1927 from Dresden, Germany. While I didn’t get to meet him, I hoped that he would enjoy my potato salad recipe and my pride for German food. German potato salad is packed with flavor. You can serve it warm or cold, but I prefer it on the warmer side. Simply boil potatoes, cook some bacon and use the remaining bacon fat to make a punchy vinaigrette. The hot potatoes soak up all the delicious flavor. I think chives work well as a garnish to compliment the onion, but parsley or any green herb you like will add some needed contrast. 

Warm German Potato Salad

2 lbs. small red potatoes

12 ounces of bacon (diced)

1 sweet yellow onion (diced)

1/2 cup apple cider vinegar

3 tablespoons white sugar

Salt and freshly ground black pepper

Chives or parsley for garnish (optional)

1. Add potatoes to a large cold pot of water. Bring to a boil and cook until tender, about 15-20 minutes. Drain potatoes and reserve. When they are cool enough to handle, quarter the potatoes and add to a large mixing bowl.
2. Dice the bacon into small matchsticks. In a skillet over medium heat, cook the bacon until lightly browned. Remove bacon with a slotted spoon. Add bacon to the bowl of cooked potatoes. With the bacon fat still in the pan, cook the diced onion in the pan until golden brown over medium heat, about 5-10 minutes.
3. Take the pan off the heat. Add vinegar, sugar, salt and pepper. Whisk to combine. Add the vinaigrette to the bowl of potatoes and bacon. Stir very well and use a spoon to break up the potatoes a bit to fully absorb the vinaigrette. Taste for seasoning and adjust with more salt and pepper. Garnish with chives or parsley. Serve with bratwurst or roasted chicken. Best served warm or room temperature.