Creamy German Potato Salad
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 13 servings (3/4 cup each).
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
Ingredients
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4-1/2 pounds red potatoes (about 18 medium)
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1/2 pound bacon strips, diced
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1 medium onion, chopped
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4 teaspoons all-purpose flour
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3/4 cup sugar
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3/4 cup cider vinegar
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1 cup heavy whipping cream
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
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.
Nutrition Facts
3/4 cup: 309 calories, 15g fat (7g saturated fat), 35mg cholesterol, 117mg sodium, 39g carbohydrate (14g sugars, 3g fiber), 5g protein.
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