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Creamy German Potato Salad Recipe

Creamy German Potato Salad 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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:13 servings


  • 4-1/2 pounds red potatoes (about 18 medium)
  • 1/2 pound bacon strips, diced
  • 1 medium onion, chopped
  • 4 teaspoons all-purpose flour
  • 3/4 cup sugar
  • 3/4 cup cider vinegar
  • 1 cup heavy whipping cream


  • 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.
  • 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.
  • 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.
  • 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. 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.

Reviews for Creamy German Potato Salad

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Reviewed Mar. 1, 2013

"This is the best potato salad ever!"

Reviewed Jun. 2, 2012

"My German grandmother taught me how to make German potato salad and her recipe uses 1/4 cup of sugar, 1-1/2 Tbs. flour and equal parts of vinegar and water approximately 1/2 cup each. Sour cream can be added in place of the whipping cream just before serving. Also salt and pepper should be added to taste. She also boiled the potatoes whole and then cut them up after cooling slightly. The amount of sugar and vinegar can be adjusted to taste."

Reviewed Jun. 1, 2012

"Yes, warm is really the only way to eat German Potato Salad, it's best that way!"

Reviewed May. 31, 2012

"Not really a review, but based on one comment, is this eaten warm only? It sounds so good."

Reviewed May. 30, 2012

"On taste 5*, on preparation * moderately quick to put together. I cannot keep my fork out of the bowl.

Recipe says it will feed 13. I cut it in half, i.e. 2 lbs of potatoes with 1/4 lb of bacon. It filled a 1 1/2 qt bowl. I have is enough to feed 8. Changes: half sugar half Splenda, addition of snipped chives."

Reviewed May. 30, 2012

"On taste 5*, on preparation * moderately quick to put together.

Recipe says it will feed 13. I cut it in half, i.e. 2 lbs of potatoes with 1/4 lb of bacon. It filled a 1 1/2 q and think what I have is enough to feed 8."

Reviewed May. 30, 2012

"Interestingly my Grandmother made a recipe very similar to this one but she used Kielbasa Sausages quartered and sliced and also fresh Green Beans cut lengthwise in half. She used 6 cups of red poatoes cleaned and quartered, 2 cups of green beans cut in half lengthwise, 1 Lb of Kielbasas Sausages quartered and sliced, No sugar and she put in 3/4 t4aspoon ground mustard, with 1 1/2 cups whole milk and 3/4 cups mayonnaise she made herself. Just cook the potatoes about 4 minutes in boiling water and add the beans and cook an additional 4 minutes till they are tender. Drain and place in 9x13 baking dish that is either greased with butter or if you choose spray with a non-stick cooking spray. Make the sauce the and pour over the potatoes and then bake in a 350 degree oven for about 45 to 50 minutes. I also like to dice up a small red bell pepper and add it when the mixture is done so it is crunchy and you can pick up on the suttle taste. The mustard replaces the vinegar. I tried this recipe and it is good and tastes good but I guess I'm used to Grandma's and prefer the Kielbasa Sausages Instead. Either way you can lighten both recipes up by using Lower sodium meats, and reduced fat dairy and using the Non-stick cooking spray."

Reviewed May. 29, 2012


Reviewed Apr. 6, 2012

"I've been looking for a recipe just like this after tasting something similar from a caterer. I've made other German potato salads and this is by far the best. Thanks for sharing!"

Reviewed May. 20, 2011

"This was the best German Potato Salad with a twist. My husband had a second serving of it which is rare for him to do. I have made it twice now and the second time I did only use about 1/2 C sugar and it was still wonderful."

Reviewed May. 3, 2011

"Now this is close to my homemade German potato salad. I grew up in Germany and still love to make this recipe. I would cut it in half for everybody else out there trying it. Use 9 potatoes, 4 strips of bacon, 1/2 onion, 1 tab flour, *1/4 c sugar, *1/4 c vinegar (* modify these 2 items per taste) and a 1/2 c cream. Add a dash of pepper. Also add about one flat teaspoon of salt to the water when you boil the potatoes. Serve while it is still WARM. Guten Appetit"

Reviewed Oct. 23, 2010

"This was delicious! Everyone really liked it and I definitely WILL make it again."

Reviewed Oct. 7, 2010

"I made this dish for a ladies dinner and everyone raved about it. It was very delicious!!"

Reviewed Apr. 3, 2010

"I think I ate too much canned german potato salad as a kid. (I liked it back then, but don't like alot of the vinegar now). However, I tried this recipe for an Easter family gathering soon after it was in Taste of Home. There were 3 people who are completely opposed to eating "german potato salad" and now they all LOVE this! When I ask what I can bring to a family dinner, guess what they ask for ....."

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