Oktoberfest time is here!  Since many of us looking for diversions that can be home based, with close family or friends....we are planning a meal with brats, pretzel buns, sauerkraut and all the fixings in celebration of Oktoberfest.  I thought I'd share two variations of German Potato Salad that were handed down from my mother over the years.  (Kim Enomoto, Timber Pass)

GERMAN POTATO SALAD (Type 1)

• 1/2 lb bacon
• 3/4 cup chopped onion
• 3 T. sugar
• 3 T. flour
• 1-1/2 t. salt
• 1 t.. celery seed
• 3/4 cup cider vinegar
• 1-1/2 cup water
• 6 cup sliced, cooked potatoes
• 2 hard cooked eggs, peeled and chopped
• Parsley (for garnish)

Fry bacon until crisp; drain and crumble.  Saute onion in 1/3 cup bacon drippings until tender.  Add flour, sugar, salt and celery seed.  Stir in vinegar and water.  Cook until thick.  Combine with bacon, potatoes and eggs.  Turn into a greased 3 quart casserole.  Bake, covered at 350 degrees for 20 minutes or until heated through.  Garnish with parsely.

GERMAN POTATO SALAD (Type 2)

• 5 slices bacon
• 3/4 cup chopped onion
• 2 T. flour
• 2/3 c vinegar
• 1-1/3 cup water
• 1/4 cup sugar
• 1 t. salt
• 1/8 t. pepper
• 6 cup potatoes, cooked & sliced

In a skillet, fry bacon until crisp; remove and set aside.  Drain all but 2-3 tablespoons of drippings.  Cook onion until tender.  Stir in flour; blend well.  Add vinegar and water.  Cook and stir until bubbly and slightly thick.  Add sugar and stir until is dissolves.  Crumble bacon gently; stir in bacon and potatoes.  Heat through, stirring lightly, to coat potato slices.  Serve warm.