Host Your Own Oktoberfest

 

The past couple of weeks may have been pretty busy for many of us; Thanksgiving was last weekend, the Run or Walk to Cure Cancer just concluded, and there are a number of food celebrations to keep us occupied this harvest season. And of course, Halloween is right around the corner. So if you happened to miss out on the Oktoberfest celebrations this year, fret not; why not host your own Oktoberfest party, or Oktoberfest themed supper?

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Oktoberfest in Munich is one of the largest fairs in the world, a sixteen-day festival that started in October of 1810 to celebrate the impending nuptuals of Bavarian Crown Prince Ludwig to Princess Therese of Saxe-Hildeburghehausen. Since that time the celebrations have grown to include horse races (later dropped), agricultural exhibitions, amusement park rides, feasting and dancing and of course the drinking of vast quantities of Oktoberfest beer.

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Holding your own mini Oktoberfest can be a simple affair; all you really need is some great music, some good German beer and some traditional fare, like maybe a beer and potato Soup,  maybe some beer bratwurst and auerkraut , Weiner Schnitzel and apple strudel for dessert. And a rowdy group of friends ready to celebrate.

No matter what you cook up, don’t forget the potato salad. Potato salad is a must for an Oktoberfest celebration, and this recipe for German potato salad is a great way to get things rockin’!

If you find yourself in Prince Edward County next Sunday, drop by the Drake Devonshire Inn in Wellington for sausages, sauerkraut & Muskoka beer – all complimentary – as the Drake celebrates its very own Octoberfest.

Prost!

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German Potato Salad

For the dressing

  • 1/4 cup apple cider vinegar
  • 1 Tbs. grainy mustard
  • 1/4 cup extra-virgin olive oil
  • 1-1/2 tsp. caraway seeds, lightly toasted and ground
  • salt and pepper to taste

For the salad

  • 1/4 cup white wine vinegar
  • Kosher salt
  • 3-1/2 lb. Yukon Gold potatoes
  • 3/4 lb. bacon, cooked and chopped
  • 1 cup onion, small dice
  • 3/4 cup dill pickles, small dice
  • 1/2 cup chopped parsley

Make the dressing

Whisk the vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until combined. Whisk in the caraway seeds.

Make the salad

Combine the vinegar and 2 tsp. salt in a large bowl and set aside. Boil the potatoes whole, you’ll skin and cut them once they’re cooked.

Drain the potatoes and set aside until cool enough to handle. Peel the potatoes by scraping off the skin with a paring knife. Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the vinegar and stir to coat.

Add the bacon, onions, pickles and parsley into the potatoes. Whisk the vinaigrette and dress the salad, enough to coat, you won’t need all of the dressing). Season to taste with salt and pepper. Serve while still slightly warm, or at room temperature.

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