Every September I love to make at least one dinner that celebrates the fall harvest. And as far as I’m concerned, there is just nothing better than a good old fashioned Oktoberfest menu. Who can resist homemade pretzels, Bratwurst cooked in beer and onions, braised cabbage or coleslaw and of course – German potato salad? Not me, that’s for darned sure! So knowing full well that I am not that different from everyone else, I thought you might enjoy my take on these Oktoberfest classics.

So, I am going to keep my comments to a minimum and post some wonderful recipes for you before the “Oktoberfest” season is over. (Imagine that. Patti keeping her comments short. And they said it couldn’t happen! Hah!)

½ lb. thick-cut bacon, finely diced (I use Fletcher’s Pepper Bacon)

1 c. finely diced white or yellow onion

1/3 c. white vinegar (regular old-fashioned vinegar)

¼ c. granulated sugar

1 T. Dijon mustard

½ tsp. dill weed

¾ tsp. kosher salt

freshly ground black pepper

2 lbs. cooked Yukon gold potatoes*

paprika, garnish

Fry the bacon in a large skillet over medium heat. Once crisp, use a slotted spoon to remove it to a large mixing bowl. Add onion to the remaining bacon fat in pan, and slowly cook until translucent and just beginning to brown. Whisk in the vinegar, granulated sugar, Dijon mustard, dill weed, salt, and pepper. Simmer until thick and bubbly, about 10 minutes.

Add the cooked potatoes to bowl with bacon. Pour the sauce over the potatoes and gently toss until potatoes are well coated.  Spoon into a serving dish and sprinkle with paprika. Serve warm.

To make ahead, spoon the coated potatoes into a lightly greased casserole or baking pan, sprinkle with paprika, and allow to cool before covering and placing in refrigerator. About 2 hours before you plan to serve, remove potatoes from the refrigerator. Place on a counter for about 90 minutes and then place in a pre-heated 350-degree oven for 30-60 minutes or until warmed through.

*How to cook perfect potatoes for your salad:

Peel, rinse, and cut the potatoes into about ¾-inch pieces. Place the cut potatoes in a large pot. Cover with water (water level should come to about 1-inch above potatoes) and season the water with 1 tablespoon of kosher salt.

Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until potatoes are just tender all the way through, about 8-12 minutes. Test after 7 minutes. (Don’t over-cook the potatoes). A paring knife should slide in and out of a potato chunk fairly easily when the potatoes are done.

Drain the potatoes in a colander and let sit for about 10 minutes. Then transfer to the mixing bowl with the cooked bacon.