The tanginess of mustard and vinegar is softened by sugar and beer, making a sweet-tart flavor that is wonderful with thick slices of ham, grilled sausages like bratwurst, or smoked pork chops.
Game plan: This salad is even better the second day. Rewarm before serving.
This recipe was featured as part of our Oktoberfest Food photo gallery.| from: The Big Book of Barbecue Sides , by Rick Browne
- 1Cook the bacon until it’s crisp and drain on paper towels. Chop the pieces coarsely, place in a medium bowl, and set aside.
- 2In a large pot, cook the potatoes in lightly salted water until tender but not mushy. Drain, cool slightly, and slice (unpeeled) into thick rounds. Return to the empty pot.
- 3While the potatoes are still warm, gently mix in the reserved bacon, onions, and herbs. Set aside.
- 4In a large bowl, mix up the mustard sauce by combining all the sauce ingredients. Add the potato-bacon-herb mixture while gently stirring.
- 5Season to taste with salt and pepper, garnish with the eggs, and serve warm.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.