Oktoberfest Potato Salad

1. 1

   Put the potatoes in a large pot, cover with salted water, and bring to a boil. Lower the heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.

2. 2

   Stir the dry mustard with 1 teaspoon water in a small bowl and let it stand for 10 minutes to develop flavor.

3. 3

   Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the slices on paper towels. Keep the bacon drippings in the skillet. Let the bacon cool, then crumble it.

4. 4

   Cook the onion in the reserved bacon drippings over medium heat until translucent and soft, about 5 minutes. Stir the mustard paste, sugar, 1/4 cup water, and cider vinegar into the onion and bring to a boil. Reduce the heat to low and simmer the vinegar dressing for 2 minutes.

5. 5

   Peel the potatoes if desired; slice 3 potatoes into a salad bowl and arrange in a layer. Sprinkle the 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 the layer with the remaining 3 potatoes, bacon, celery, parsley, salt, and black pepper; pour the remaining dressing over the salad. Cover and let stand at room temperature for 30 minutes before serving.

• Calories 259.67 kcal Moderate
• Protein 5.1 g Moderate
• Carbs 43.56 g Moderate
• Total Fat 7.54 g Moderate
• Saturated Fat 0.55 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 3.59 mg Low Source
• Sodium 132.37 mg Moderate
• Fiber 2.81 g Moderate
• Sugar 8.32 g Moderate
• Added Sugar 0.03 g Low Source
• Calcium 40.35 mg Low Source
• Iron 0.3 mg Low Source
• Potassium 676.64 mg Moderate
• Vitamin A 17.84 mcg_rae Low Source
• Vitamin C 4.15 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Mustard
• Celery
• Onions 🧅