Oktoberfest is the world’s largest funfair held in Munich, Germany. If 16 days of sporting Lederhosen and drinking beer doesn’t interest you – perhaps recreating some of the best European fare is a good way to celebrate!
- 3 cups diced peeled potatoes
- 4 slices bacon
- 1/4 cup white vinegar
- 2 tablespoons water
- 1 small onion, diced
- 3 tablespoons white sugar
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley
- 1/2 cup of cheese (if desired)
- Fill a pot with water and place potatoes inside, fully submerged. Bring the water to a boil, and cook for 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
- Place the bacon in a large deep frypan over medium-high heat. Cook until browned and crisp, turning as required. Remove from the pan and set aside.
- Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley.
- Chop bacon in to pieces and add half in to the mixture. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm, adding cheese if desired.
This mixture can be refrigerated safely and served hot or cold. Enjoy!