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Creamy German Potato Salad

 Creamy German Potato Salad
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
13 ServingsPrep/Total Time: 30 min.


  • 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


  • 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).

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Creamy German Potato Salad (continued)

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.