Well folks, it's the end of October, which means world famous Oktoberfest is in full swing.
The food is as important as the beer during this celebration.
My recipe also comes with a wonderful back story...
The lady who taught me to make it when I was the ripe old age of 15 years was my friend Vicky's mother Ruth, who emigrated to the US in a steamer trunk.
That's right, she hid...the duration of the entire trip, as a stowaway, in a large piece of luggage!
I was at their home just about everyday, so even though I am German, most of my cooking expertise from that culture came from Ruth.
Authentic German Potato Salad
2 lbs apples(or about 5 large ones) cored, sliced 1/4" thick half-moon slices(no need to peel them)
2.5 lbs potatoes (redskins or yukon gold are best as russets are grainy) washed, and cut into 1/4" slices (no need to peel them)
1 lb bacon, fried crisp and chopped
1/8 C cornstarch, mixed with 3/4 C water
1/2 C thinly sliced scallions
1/4 C sugar
1/8 C vinegar
1 t salt
1 t cracked black pepper
1/2 t garlic powder
Place potatoes into large saucepan or small stock pot and cover with water.
Bring to boil on high heat, and continue to boil for 10-15 minutes (or just long enough that you can smash a slice with a spoon with no resistance)...add the sliced apples about 8 minutes into cooking time so they do not become applesauce before the potatoes are finished.
When both are done cooking, drain off water and add bacon, scallions, salt, pepper, garlic powder, cornstarch/water mixture and vinegar.
Fold ingredients together, return to heat for about four minutes, stirring constantly just long enough to thicken sauce.
Remove from heat and serve warm.
I suggest serving this along side of a nice bratwurst or a garlic Leberkase.