By Request Betty Shimabukuro

---

Bacon makes potato salad extra tasty

WITH six days left in the month, it's not too late to celebrate Oktoberfest. It's not beer that's today's topic, but a traditional potato salad (helps soak up the beer).

One serious Oktoberfest fan -- who wishes to be known only as Steven -- says he goes to the Ala Moana Hotel's Oktoberfest celebration every year and especially loves the potato salad. "I tried to make the salad from recipes from the Internet and nothing I've tried has come close."

Executive Chef Mark Braz says 30 gallons of the potato salad came out of his kitchen each day of the celebration held Oct. 3 to 8. "I myself, I like it, too," he said.

He attributes the good taste to the dressing, with its mix of vinegars and mustard, and to the hearty addition of bacon. In fact, he says, add more bacon to this basic recipe, if you like.

Warm German Potato Salad

5 pounds peeled and cooked White or Red Rose potatoes
3/4 pounds finely sliced bacon
1 large onion, chopped
8 large cloves garlic, minced
1 cup vegetable oil
Chopped parsley and minced green onions, to taste

» Dressing:
1/2 cup white vinegar
1/2 cup red vinegar
3 tablespoons chicken base (see note)
1-1/2 tablespoons Dijon mustard
3/4 cup sugar
2 teaspoons cornstarch, dissolved in 2 teaspoons water

To make dressing: Bring ingredients to a boil; turn off heat. Add cornstarch mixture and stir to dissolve sugar and slightly thicken dressing. Pour over potatoes.

Fry until lightly crisp. Add onions and garlic and fry together a couple of minutes. Add to potatoes, then add remaining ingredients. Mix well; refrigerate overnight.

Warm in oven before serving. Serves 16.

Note: Chicken base is a paste sold near chicken stock or bouillon.

'Cook Japanese' II Last week's article about Muriel Miura Kaminaka's new edition of her classic "Cook Japanese Hawaiian Style" prompted many inquiries about where to get the book. There's no trick, it's in most bookstores. Or order by mail through www.mutualpublishing.com or call 732-1709. Remember that the new book is called "Japanese Cooking."