Creamy German Potato Salad Recipe

Creamy German Potato Salad Recipe photo by Taste of Home

Read reviews (14)

Rate recipe

Have you ever bought marvelous-looking German potato salad, only to discover that it tastes like yesterday's rain? This is my mom's recipe, and it's been a staple in our family for years. The whipping cream makes it taste like no other. —Tracy Zettelmeier, Mukwonago, Wisconsin

This recipe is:

Quick

[X]

Rate Creamy German Potato Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Creamy German Potato Salad Recipe

Prep/Total Time: 30 min.

Yield: 13 Servings

30 30

Ingredients

4-1/2 pounds red potatoes (about 18 medium)
1/2 pound Wright® Brand Bacon strips, diced

[x]

The Perfect Quick Fix

Make summer recipes special with fresh, thick slices of Wright® Brand Bacon.

See More Recipes >
1 medium onion, chopped
4 teaspoons all-purpose flour
3/4 cup sugar
3/4 cup cider vinegar
1 cup heavy whipping cream

Directions

Cut potatoes into 1/2-in. cubes; place in a stock pot and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender.
In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 5 tablespoons drippings. Set bacon aside.
In the same pan, saute onion in drippings until tender. Stir in flour until blended. Gradually stir in sugar and vinegar. Bring to a boil; cook and stir for 2 minutes until thickened.
Remove from the heat; gradually whisk in cream. Set aside. Drain potatoes. Transfer to a large bow; add reserved onion mixture and bacon. Stir gently to coat. Serve warm. Yield: 13 servings (3/4 cup each).

Nutritional Facts 3/4 cup equals 309 calories, 15 g fat (7 g saturated fat), 35 mg cholesterol, 117 mg sodium, 39 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Creamy German Potato Salad in Country April/May 2008, p51