This recipe for potato salad is really good, really cheap, and has that authentic Oktoberfest flavor. It uses vinegar instead of mayonnaise and is lower in calories than recipes using mayo. With plenty of bacon how can you go wrong?
Three reviewers from Germany talk about the linked recipe:
“I am German and even live there. We never use peeled potatoes, just cook whole potatoes, peel them pretty hot, cut and mix them with the sauce. Then they soak it up well when still hot. This is also too less sauce, we make a mix of hot broth and put in the vinegar/oil/salt/pepper/onion and pour it over the potatoes. Broth as much as you need to make it moist and lightly creamy, depends on the potatoes.. between half up to one cup and season it well so the salad doesn’t get bland. And no.. not so much sugar. Max. 1 tablespoon. . . . We often put thinly sliced cucumber in it . . . Greets from Bavaria.”
And a vote for this recipe over a more authentic one:
“I am German, 100% . . . I’ve cooked many German Potato salads . . . I cooked this one today and my spouse and guests raved about it. We all agree it is better than what is served in our authentic German restaurants/German societies. I also cooked “Wisconsin Bratwurst” from AllRecipes. Opened up a jar of Aunt Nellie’s red cabbage to go along with all this. What a feast!!!Vundabar!!”
“My ‘authentic’ recipe calls for a teaspoon of celery seed, it adds a nice texture…this is my favorite potato salad. You can use the same bacon/onion/vinegar/sugar sauce for spinach or bibb lettuce — pour the sauce while hot over the greens to create a fabulous “wilted lettuce” salad.”
However you make it consider adding some minced parsley to perk up the color.