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                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 1/2 lb bacon
                                                                  • Yes No 3 lb waxy potato
                                                                  • Yes No 1/2 cup diced red onion
                                                                  • Yes No 1/3 cup chopped chopped fresh herbs
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1/2 tsp mustard powder
                                                                  • Yes No 3 tbsp vinegar
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 cup beer
                                                                  • Yes No 1/2 tsp hot sauce
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No salt and pepper
                                                                  • Yes No 3 large egg
                                                                  • Cook the bacon until it’s crisp and drain on paper towels. Chop the pieces coarsely, place in a medium bowl, and set aside.
                                                                  • In 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.
                                                                  • While the potatoes are still warm, gently mix in the reserved bacon, onions, and herbs. Set aside.
                                                                  • In a large bowl, mix up the mustard sauce by combining all the sauce ingredients. Add the potato-bacon-herb mixture while gently stirring.
                                                                  • Season to taste with salt and pepper, garnish with the eggs, and serve warm.
                                                                  Cuisine:YesNogerman
                                                                  Yields: 7servings
                                                                  Yes No
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                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    tabasco
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
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                                                                  • Yes No
                                                                    Tabasco

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