Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Oct 14, 2008 11:49 AM

Oktoberfest Help

I'm co-hosting an Oktoberfest party this weekend and need help with some side dishes/desserts. My co-host is doing the beer, pretzels and sausages. I was hoping add a warm potato salad, braised red cabbage and apple strudel.

Any great recipies/tips/suggestions you'd like to share?


  1. Click to Upload a photo (10 MB limit)
  1. Here's a link to a recent post. Maybe some ideas here.

    1. Name: German Potato Salad
      Serves: 6
      Comments: This can be made in advance and sit at room temp for 3 hours. If not warm enough at serving time, nuke for 2 minutes.

      2 lbs red potatoes (unpeeled, quartered)
      8 strips bacon, cut into 1/2 inch pieces
      1 large onion, chopped
      1/2 teaspoon sugar
      1/2 cup white vinegar
      1 tablespoon whole grain German mustard
      1/4 teaspoon pepper
      1/2 cup chopped Italian parsley, chopped

      Boil potatoes until done, but not mushy. Reserve 1/2 cup potato cooking water. Drain and keep warm.

      Cook bacon in large skillet until crisp, remove to a paper towel.

      Keep 1/4 cup of bacon grease and add onion to skillet and cook until soft.

      Add sugar and stir until dissolved.

      Add vinegar and potato water and bring to simmer and cook until mixture is reduced to about 1 cup.

      Remove from heat and whisk in mustard and pepper.

      Add potatoes, parsley and bacon to skillet and toss to combine.
      Season with coarse salt.

      From: (Susie)

      1. -Sauerkraut! It can't be Oktoberfest without sauerkraut.
        -Gingerbread Hearts-Write personalized messages to people at the party with icing.

        1. We do an Oktoberfest party every year too!
          This recipe from Rachael Ray goes over very well. I usually double it.
          And I cheat, because I'm making so many other things, so I buy the pre-shredded packaged potatoes in the refrigerator section.


          1 cup sauerkraut, squeezed dry
          2 baking potatoes (about 1 pound)—peeled, grated and squeezed dry
          8 slices bacon, cooked and crumbled
          2 teaspoons caraway seeds
          Salt and pepper
          4 large eggs
          1 cup heavy cream
          One 9-inch frozen pie shell

          Serve with applesauce and sour cream.

          1.Preheat the oven to 375°. In a large bowl, combine the sauerkraut, potatoes, bacon and caraway seeds; season with salt and pepper.

          2.In a small bowl, beat together the eggs and cream. Stir into the potato mixture. Pour the mixture into the pie shell; transfer to a baking pan. Bake until the filling has set and is golden around the edges, about 35 minutes. Serve warm or at room temperature.