Every year, when the weather turns chilly, I look forward to the Atchison Oktoberfest like it’s Christmas! And in a way, it is! There’s so much joy, a chill in the air…There are so many crafty vendors up and down the mall, jazz bands, DJs, tons of people and kiddos out enjoying themselves, plus all the cute fall clothes are on full display, it’s the best!
A stop at the First Methodist Church potluck is an absolute must. It’s a line of church members under an awning, dishing the most delicious foods out of humongous roasting pans. The smell of the brats and kraut drifts over the entire outdoor mall in Atchison, and it smells like magic. The church serves this German Potato Salad up alongside bratwurst, sourkraut, and apple cake. I think it’s the most popular thing there, the line is usually insane.
Sadly this year is a different year, BUT I managed to get my (oven) mitts on the exact potato salad recipe they serve to American-German wannabes (such as myself), and it’s going to be featured on a new episode of HBDH coming up September 7! It’s a great way to ring in fall. The weather has been actually cool in Kansas? Fall? Is that you?
This isn’t your summer potato salad, there’s no mayo in sight! It’s tangy, creamy, and has a nice salty bite of bacon. The celery seeds make it truly unique. If you’re looking for a taste of Germany, this is a winner!
You will need:
- 6 cups frozen cubed potatoes
- 6 slices of crispy, cooked bacon
- 1/2 cup chopped purple onion
- 1 1/2 TBS butter
- 2 TBS flour
- 1 tsp celery seed
- 2 TBS sugar
- 1 tsp celery seed
- 1 1/2 tsp salt
- 1 pinch pepper
- 1 cup water
- 1/4 cup apple cider vinegar
Melt the butter in a large skillet and add the onions and cook until softened. Sprinkle them with the flour, and stir to coat the onions and cook the flour. Add in the sugar, salt, celery seed, and pepper and stir to combine. Add in vinegar and water and stir until slightly thickened. Add the potatoes and stir until cooked through. You will probably need to splash in a little more water as the potatoes cook, because they absorb a lot of liquid! The consistency should end up being almost like mashed potatoes.
When the potatoes are cooked through, chop and add the bacon. Stir to combine and remove to a serving platter. Garnish with chopped chives and serve hot or warm. Köstliche!
Here’s a handy printable!
Highbrow Downhome 