For our Oktoberfest meal last week, we served pork schnitzel, German potato salad, salad bar and kuchen. Here’s the recipe for our big batch of potato salad:
German Potato Salad
400 servings
100# Baby Bakers Yukon Gold potatoes, fully cooked and frozen. May also use frozen diced potatoes.
400 slices precooked bacon
50 cups diced onions (about 12# frozen diced onions)
4 ½ cups flour
3 cups white sugar
1 ½ cups salt
1/3 cup celery seed
1 ½ Tbsp black pepper
1 ½ cup whole grain mustard
25 cups water (if boiling potatoes, save this water from cooking the potatoes)
14 cups white vinegar
Bake potatoes as directed, then cut into quarters. If using frozen diced potatoes, boil to cook as directed.
Chop bacon and cook on griddle to crisp. Remove bacon. Add onions to bacon grease on griddle and cook until golden brown.
In bowl, whisk together flour, sugar, salt, celery seed, pepper. Add to the saute’d onions and cook and stir until bubbly.
Mix water, vinegar and mustard in large pot on stove. Stir in onion mixture and bring to a boil, stirring constantly. Boil and stir for 1 minute. (If making the full recipe, will need to divide into several large pots to have room for adding potatoes.)
Carefully stir bacon and sliced potatoes into the vinegar water mixture, stirring gently until potatoes are heated through. Serve warm. (Alternatively, potatoes and bacon can be divided into 10 full size steamtable pans, then divide the onion mixture equally into the pans to mix with the potatoes.)
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