I can’t get over how this Betty Crocker German Potato Salad makes simple potatoes, bacon, and tangy dressing the side dish everyone watches disappear. The sweet-sour secret is exactly why my bowl comes home empty every time.

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I’m obsessed with Betty Crocker German Potato Salad because it hits that sharp, savory, slightly sweet spot I crave when mayo-heavy sides feel too sleepy. The bacon brings a salty crunch that makes every bite more interesting, and Dijon mustard gives it that tangy kick I keep going back for.

And honestly, I like that it tastes bold without trying too hard. Picnic table, weeknight dinner, random forkful straight from the fridge.

All fair. But the best part is the way those flavors cling to each tender bite, rich and punchy, with just enough snap to keep me reaching again.

Ingredients

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Red or Yukon Gold potatoes stay creamy, tender, and don’t need fussy peeling.
Bacon brings the smoky crunch everyone secretly hopes gets in their scoop.
Onion adds a little bite, so the salad doesn’t taste flat.
White vinegar gives that classic tang, bright and sharp in a good way.
Water keeps the dressing from hitting too hard.
Basically, it balances things.
Sugar softens the vinegar’s edge, making it sweet but not dessert-sweet.
Salt wakes everything up, because potatoes need help, let’s be honest.
Black pepper adds gentle heat without stealing the whole show.
Dijon mustard makes it zippy, creamy-ish, and a little grown-up.
Plus, fresh parsley adds color and a clean finish you’ll actually notice.

Ingredient Quantities

3 pounds red or Yukon Gold potatoes, unpeeled

8 slices bacon

1 medium onion, finely chopped (about 1 cup)

1/3 cup white vinegar

1/4 cup water

1/4 cup granulated sugar

1 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon Dijon mustard

2 tablespoons chopped fresh parsley

How to Make this

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1. Place 3 pounds unpeeled red or Yukon Gold potatoes in a large pot, cover with cold water, bring to a boil, and cook until tender when pierced with a fork, about 15 to 20 minutes; drain and let cool slightly, then slice into 1/4 to 1/2 inch pieces.

2. While potatoes cook, fry 8 slices bacon in a large skillet over medium heat until crisp; transfer bacon to paper towels to drain, reserving about 3 to 4 tablespoons of bacon drippings in the skillet.

3. Crumble or chop the cooked bacon and set aside, reserving a few pieces for garnish if desired.

4. Add 1 medium finely chopped onion to the hot bacon drippings and sauté over medium heat until softened and translucent, about 4 to 6 minutes.

5. Stir in 1/3 cup white vinegar, 1/4 cup water, 1/4 cup granulated sugar, 1 teaspoon salt, and 1/2 teaspoon ground black pepper; bring the mixture to a simmer and cook for 1 to 2 minutes until sugar dissolves.

6. Whisk 1 tablespoon Dijon mustard into the warm dressing until smooth and well combined.

7. Place the warm sliced potatoes in a large bowl or return them to the pot, pour the hot dressing and onions over the potatoes, and gently toss to coat, allowing the potatoes to absorb the dressing for a few minutes.

8. Fold in the crumbled bacon and 2 tablespoons chopped fresh parsley, reserving a little parsley for garnish if desired.

9. Taste and adjust seasoning with additional salt and pepper if needed.

10. Serve the German potato salad warm or at room temperature, garnished with reserved bacon and parsley.

Equipment Needed

1. Large pot with lid
2. Colander or strainer
3. Large skillet
4. Chef knife
5. Cutting board
6. Slotted spoon or spatula
7. Whisk
8. Measuring cups and spoons
9. Large mixing bowl and serving bowl or platter

FAQ

Q: Can I use russet potatoes instead of red or Yukon Gold? A: You can, but russets are starchier and may break apart. Waxy potatoes like red or Yukon Gold give a firmer, creamier texture that holds up better.

Q: How far ahead can I make this salad? A: You can make it a few hours ahead and keep it at room temperature, or refrigerate and gently rewarm before serving. Texture is best if served warm or at room temp within 24 hours.

Q: How should I store leftovers and how long will they keep? A: Store in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stovetop or microwave until warm, stirring occasionally.

Q: Can I make this gluten free? A: Yes. All ingredients listed are naturally gluten free, but always check labels on mustard and bacon if you need strict gluten free assurance.

Q: My dressing is too sharp. How can I mellow it? A: Add a touch more sugar or a tablespoon of olive oil or butter to soften the acidity, then taste and adjust.

Q: How do I keep the potatoes from becoming mushy? A: Start in cold water and avoid overcooking. Test with a fork and remove as soon as tender. Let potatoes cool slightly before tossing so they hold together better.

Betty Crocker German Potato Salad Recipe Substitutions and Variations

Potatoes: use fingerling or new potatoes for similar waxy texture and hold when tossed, or russets if you prefer fluffier pieces.
Bacon: substitute pancetta for an authentic cured pork flavor, or smoked turkey bacon for a lower fat option.
White vinegar: swap with apple cider vinegar for a fruitier tang, or red wine vinegar for a slightly richer flavor.
Dijon mustard: use whole-grain mustard for texture and mild heat, or yellow mustard mixed with a splash of vinegar if needed.

Pro Tips

1. Cook the potatoes just until tender so they hold their shape when sliced. Evenness helps a lot, so try to cut similarly sized pieces before cooking or choose potatoes that are uniform in size.

2. Keep the potatoes warm when you dress them. Warm potatoes absorb the vinegar dressing much better than cold ones, giving you more flavor in every bite.

3. Don’t discard the bacon drippings. They are the backbone of the dressing. Use the hot fat to soften the onions and bloom the vinegar and mustard, then whisk well so the dressing emulsifies and coats the potatoes.

4. Taste and tweak at the end. If it seems sharp, add a pinch more sugar. If it feels flat, a splash more vinegar or a bit extra mustard will brighten things up. Adjust salt and pepper last.

5. For texture contrast, reserve a few bacon pieces and a little parsley for garnish. That fresh parsley and crisp bacon on top makes the salad look and taste finished.

Betty Crocker German Potato Salad Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

Servings

servings

Calories

230

kcal

Equipment: 1. Large pot with lid
2. Colander or strainer
3. Large skillet
4. Chef knife
5. Cutting board
6. Slotted spoon or spatula
7. Whisk
8. Measuring cups and spoons
9. Large mixing bowl and serving bowl or platter

Ingredients

3 pounds red or Yukon Gold potatoes, unpeeled
8 slices bacon
1 medium onion, finely chopped (about 1 cup)
1/3 cup white vinegar
1/4 cup water
1/4 cup granulated sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley

Directions

Place 3 pounds unpeeled red or Yukon Gold potatoes in a large pot, cover with cold water, bring to a boil, and cook until tender when pierced with a fork, about 15 to 20 minutes; drain and let cool slightly, then slice into 1/4 to 1/2 inch pieces.
While potatoes cook, fry 8 slices bacon in a large skillet over medium heat until crisp; transfer bacon to paper towels to drain, reserving about 3 to 4 tablespoons of bacon drippings in the skillet.
Crumble or chop the cooked bacon and set aside, reserving a few pieces for garnish if desired.
Add 1 medium finely chopped onion to the hot bacon drippings and sauté over medium heat until softened and translucent, about 4 to 6 minutes.
Stir in 1/3 cup white vinegar, 1/4 cup water, 1/4 cup granulated sugar, 1 teaspoon salt, and 1/2 teaspoon ground black pepper; bring the mixture to a simmer and cook for 1 to 2 minutes until sugar dissolves.
Whisk 1 tablespoon Dijon mustard into the warm dressing until smooth and well combined.
Place the warm sliced potatoes in a large bowl or return them to the pot, pour the hot dressing and onions over the potatoes, and gently toss to coat, allowing the potatoes to absorb the dressing for a few minutes.
Fold in the crumbled bacon and 2 tablespoons chopped fresh parsley, reserving a little parsley for garnish if desired.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the German potato salad warm or at room temperature, garnished with reserved bacon and parsley.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.