If you love German food then you likely love Oktoberfest (Sept 20 - Oct 5). Beer brats with sauerkraut and potato salad is a classic dish and easy to make. You can use any beer of your choice for the brats but I prefer a German style beer for this dish, naturally.

Make the potato salad. Boil the Yukon gold potatoes (skin on) in salted water. Slice into 1/4” cubes once cooled and toss in a bowl with 1 diced apple and 1/2 diced yellow onion. Meanwhile, cook 4 slices of bacon (diced) in a skillet and remove. Lastly, combine 1/2 cup of chicken broth, 1/4 cup apple cider vinegar, 2 tbsp of olive oil, 2 tbsp of Dijon mustard, and 2 tsp of dried dill in a mixing bowl and combine well. Pour the dressing over the potato mixture and add the cooked bacon. Season to taste with salt and black pepper.

Make the bratwurst. Sear the brats in a skillet over medium heat until browned on both sides in leftover bacon grease from the potato salad then remove. Add 1/2 sliced yellow onion and cook until translucent, about 4-5 minutes. Stir in 1 can of beer (I used a Schwarzbier beer), 2 tbsp of Düsseldorf mustard, and season with onion powder, garlic powder, and caraway seeds. Add the brats back to the skillet and bring to a simmer and cover for 10 minutes. Add 1/2 of a jar of Bavarian style sauerkraut to the skillet and allow to reduce uncovered for 20-25 minutes.

Serve the brats with Bavarian potato salad and garnish with fresh chives.