Oktoberfest Potato Salad

Oktoberfest Potato Salad

lutzflcat 163

"This is a traditional German-style potato salad good year round, not just in October."

Ingredients 1 h 20 m {{adjustedServings}} servings 242 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 2.9 g
  • 5%
  • Carbs:
  • 47.3g
  • 15%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 235 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

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  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.
  2. Mix dry mustard with 1 teaspoon water in a small bowl and let stand 10 minutes to develop flavor.
  3. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Reserve bacon drippings in skillet. Let bacon cool; crumble bacon.
  4. Cook onion in reserved bacon drippings over medium heat until onion is translucent and soft, about 5 minutes. Stir mustard paste, sugar, 1/4 cup water, and cider vinegar into onion; bring to a boil. Reduce heat to low and simmer vinegar dressing for 2 minutes.
  5. Peel potatoes if desired; slice 3 potatoes into a salad bow and arrange into a layer. Sprinkle potatoes with half the crumbled bacon, celery, and parsley; season with salt and black pepper. Pour a little of the vinegar dressing over the layer. Repeat layer with remaining 3 potatoes, bacon, celery, parsley, salt, and black pepper; pour remaining dressing over the salad. Cover and let stand at room temperature for 30 minutes before serving.
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  • Cook's Note:
  • Use sucralose sweetener (such as Splenda(R) in place of sugar if desired.
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Reviews 5

  1. 9 Ratings


German style food is not something I grew up eating and even now I wouldn't say it's something that either Hubs or I have a well-developed palate for. We have been experimenting with it more in recent years and have learned we really enjoy it, particularly when we're talking about recipes like this one. Holy moly, what a salad! No ordinary potato salad this! It does require a little extra effort than most, but it's so worth it. Just right tangy and sweet, with accents of parsley and celery that lend freshness, crunch and flavor. Given I made such a small portion for just the two of us, I was tempted to just toss everything together rather than try and layer it as directed in the recipe. I'm so glad I made it as the submitter intended as I'm sure that was partly why this salad was so beautiful, certainly a sophisticated cut above most potato salads, German potato salads included. If I have one criticism it's that I didn't trust my instincts and use either a Yukon Gold or red potato. I guess I assumed that if that wasn't specified then an ordinary russet was what was intended. Just as I suspected, with the russet I used the slices tended to fall apart. Still, the combination of flavors and ingredients in this salad far and away made up for any disappointment I had with the potato itself.


I just prepared this recipe and am enjoying a sample right now! I used a package of real (not soy) bacon bits for the bacon and with no drippings available, I added a couple tablespoons of cooking oil to brown the onion, etc. helped to emulsify the dressing. I didn't bother to stack the layers, just mixed good and let it all mellow together before dinner.Yum


Was looking for a recipe with ingredients I had at hand, so glad I found this. My 13 year old has 2nds. Very tasty.