Creamy German Potato Salad
A twist on the traditional Potato Salad. Recipe from Adapted from Taste of Home
  • 4½ pounds red potatoes {about 16-18 medium}
  • ½ pound bacon strips, diced
  • 1 medium onion, chopped
  • 4 teaspoons flour, all-purpose
  • ¾ cup sugar
  • ¾ cup cider vinegar
  • 1 cup heavy whipping cream
  1. Cut potatoes into ½ inch cubes or slice them, 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 large skillet, cook bacon over medium heat until crisp. Remove to paper towel, drain, reserving 5 tablespoons drippings. Set bacon aside.
  3. In the same pan, saute onion in drippings until tender.
  4. Stir in flour until blended.
  5. Gradually stir in sugar and vinegar. Bring to a boil, cook and stir for 2 minutes until thickened
  6. Remove from the heat, gradually whisk in cream. Set aside.
  7. Drain potatoes and transfer to a large bowl
  8. Add reserved onion mixture and bacon. Stir gently to coat.
  9. Serve warm
Recipe by Pocket Change Gourmet at