Oktoberfest Potato Salad

My Austrian friend, Marsa, makes hands down the best potato salad I’ve ever tasted. I was inspired by her flavor combinations, and used a sweet onion in place of a white onion to temper the flavors. If you can’t find a red potato, choose a waxy potato that does not fall apart easily like a new potato or french fingerling that holds its shape, texture and consistency after boiling. 

The key is making this salad in advance and allowing the flavors to come together overnight in the fridge. Sometimes I like to finish my potato salad with fresh chives in place of parsley but I’ll leave that up to you. 

Oktoberfest Potato Salad 

3 lbs Russet potatoes, peeled and diced 

¼ cup olive oil 

1 Vidalia onion, diced 

3 cloves garlic, minced 

⅓ cup apple cider vinegar 

2 tablespoon water

1 ½ tablespoon dijon mustard

¼ cup fresh parsley, finely chopped

Salt and pepper to taste 

Directions: 

1. Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil and cook for about 10 minutes, or until easily pierced with a fork. Drain, then set aside to cool.
2. Heat oil in a large pan or skillet over medium-high heat.
3. Add onion to the heated pan, and cook over medium heat until browned. Add the garlic and cook until fragrant. 
4. Add vinegar, mustard, water, salt and pepper to the pan for 5-7 minutes, until boiling. 
5. Add potatoes and combine thoroughly, then heat for 5 minutes.
6. Transfer to serving dish and top with fresh parsley.

Enjoy!