Octoberfest season is here and a good time to serve grilled Brats and hot German Potato Salad. German Potato Salad is also one of my favorite foods to serve in the Fall. My Grandma Keller and my mom made it often when I was a child.
Cook potatoes in boiling water for about 20 minutes (see note); drain well, cool thoroughly, peel, slice or cut into pieces, and set aside. In a deep large heavy skillet, pan-fry bacon over moderate heat until crisp; drain bacon on absorbent paper. Cut one half of the bacon slices into ½ -inch pieces; crumble remaining bacon. Set bacon pieces and crumbled bacon aside. Reserve 2 to 3 tablespoons bacon drippings in skillet; drain off any remaining drippings. Sauté onion in hot reserved bacon drippings until tender but not browned.
Sprinkle flour over onion mixture, blending well; stir in apple cider and vinegar. Cook, stirring constantly, until mixture is thickened and bubbly hot. Stir in sugar, salt, and pepper, blending well. Add potatoes and bacon pieces, tossing gently and coating potatoes well with sauce. Reduce heat, adjust seasoning to taste, and continue to cook until mixture is heated through. Transfer hot potato salad to a serving bowl; garnish with crisp crumbled bacon. May also garnish with a sprinkle of minced parsley, if desired. May serve hot or at room temperature.
Note: Potatoes should be precooked until just tender; do not overcook potatoes.
While the potatoes are cooking with the bacon, apple cider, etc., pan-grill (in a large heavy skillet over moderate heat), turning as needed to brown all sides evenly. Or, broil bratwurst on a rack in a broiler pan about 6 inches from heat source, turning brats as needed to brown all sides evenly, until desired doneness is achieved. Or, grill bratwurst on at highest level of a charcoal or gas grill over medium coals (ash gray and glowing) or gas grill set at medium setting until desired doneness is achieved, turning as needed to brown all sides of brats evenly. Serve with hot German Potato Salad.