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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    13 servings (3/4 cup each)


  • 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.
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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  • pajamaangel
    Jan 23, 2018

    No comment left

  • beefbabe
    Mar 1, 2013

    This is the best potato salad ever!

  • shopanana
    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.

  • MrsM2010
    Jun 1, 2012

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

  • DorothyMcCown
    May 31, 2012

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

  • broetchen
    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.

  • broetchen
    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.

  • Travlnman02
    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.

  • garkv07
    May 30, 2012

    No comment left

    May 29, 2012