Betty Crocker's Hot German Potato Salad Recipe: Mustard-Vinegar Tang Over Creamy Boiled Potatoes

Betty Crocker's hot German potato salad delivers that perfect balance of creamy texture and bold, tangy flavors that make it a weeknight staple.

I first discovered this recipe while flipping through my grandmother's collection of Betty Crocker cookbooks, and it quickly became a family favorite for its rich combination of mustard, vinegar, and bacon.

The secret lies in boiling the potatoes just right—firm enough to hold their shape but tender enough to soak up the dressing.

This classic dish transforms simple boiled potatoes into something extraordinary through a foolproof method that combines vinegar, mustard, and bacon in a simmering broth. The result is a salad that's creamy, tangy, and packed with smoky bacon flavor—no mayonnaise required.

My grandmother always said the key to great potato salad is patience, especially when it comes to letting the flavors meld together while the potatoes cool.

What makes this recipe truly special is how it comes together with just a handful of ingredients, yet delivers restaurant-quality results. The mustard-vinegar dressing cuts through the richness of the bacon and potatoes, creating a perfect harmony of flavors.

Serve it warm or at room temperature, and you'll have a dish that's hearty enough for a main course or light enough for a side.

For those looking to modernize the classic, you can easily swap out the bacon for smoked turkey or even vegan bacon. The dressing can also be adjusted to suit your taste—more vinegar for extra tang or a touch of sugar to balance the acidity.

This salad is the kind that brings people together, just like my grandmother's kitchen always did.

Ingredients for betty crocker hot german potato salad

Simple ingredients that transform into a creamy, tangy classic everyone will love.

The potatoes are non-negotiable—Russet holds up best to boiling and soaking. Grab a 3-pound bag at the store (they're usually pre-washed), but if you're feeling fancy, Whole Foods carries organic Russets that stay creamier. Peeled and whole, they cook evenly and hold their shape. The bacon? Thick-cut smoked is key—it stays crispy longer and adds that smoky depth. I always buy mine in bulk from Costco (the 1.5-pound pack lasts forever), but any grocery store brand works. Fresh parsley? The bright green kind from the refrigerated section, not the dried stuff—it makes all the difference for garnish.

No thick-cut bacon? Smoked turkey bacon works in a pinch, or even vegan bacon bits if you're keeping it plant-based. The mustard is crucial—prepared yellow mustard (like French's) gives that classic tang, but if you're feeling fancy, a mix of Dijon and whole-grain mustard adds depth. White vinegar can be swapped for apple cider vinegar for a slightly sweeter tang. The bay leaves? Don't skip them—they infuse the broth with subtle earthiness. If you're out, a sprig of fresh thyme works too. And for the creaminess? Sour cream or crème fraîche can replace heavy cream if you prefer a lighter texture.

This salad tastes even better the next day—make extra and store it in the fridge for up to 4 days. The potatoes absorb the dressing like a dream, so it reheats beautifully. I always portion mine into glass containers (they keep it cold longer) and pack it for lunches. For serving, keep it warm in a slow cooker on low if you're prepping ahead. The bacon stays crispy, the potatoes stay warm, and the flavors meld perfectly.

Step-by-step instructions for Betty Crocker's hot German potato salad

Here's how to make this classic creamy potato salad with a perfect balance of tangy mustard and smoky bacon.

Place the 3 lb russet potatoes in a large pot and cover with cold water by about 2 inches. Add the 2 tsp salt and 2 whole dried bay leaves, then bring to a boil over high heat. Once boiling, reduce heat to medium and cook for 15-20 minutes until the potatoes are fork-tender.

I like to test doneness by piercing with a fork—it should slide in easily but still offer slight resistance. Drain the potatoes immediately and let them steam-dry in the colander for 2 minutes. This step is crucial for preventing a watery salad later. While they're draining, I always give them a gentle shake to distribute the steam evenly.

In a large skillet, cook the 1.5 lb thick-cut bacon over medium heat for 10-12 minutes, stirring occasionally, until the bacon is crispy and the fat has rendered. Remove the bacon with a slotted spoon and set aside on paper towels to drain excess fat, leaving the bacon fat in the skillet.

Here's the thing—don't rush this step. The bacon should be golden brown and crispy, not just slightly browned. You'll need about ½ cup of that rendered bacon fat for the dressing, so leave it all in the skillet. If you're worried about too much fat, you can drain all but 2 tablespoons after cooking, but I prefer to use it all for maximum flavor.

In a large bowl, whisk together the 0.5 cup yellow mustard, 0.5 cup white vinegar, 2 tbsp granulated sugar, and 0.5 tsp black pepper. Slowly whisk in the 0.5 cup heavy cream until fully combined. The mixture should be smooth and slightly thickened—this is what gives the salad that signature creamy texture.

Now carefully pour the warm bacon fat from the skillet into the dressing mixture, whisking constantly. The fat should incorporate smoothly, creating a glossy, slightly oily dressing. This is where the magic happens—the bacon fat adds richness while balancing the tangy mustard and vinegar. Taste and adjust seasoning if needed, adding a pinch more salt or pepper if desired.

Add the cooked potatoes, crispy bacon, and 1 whole diced yellow onion to the dressing bowl. Gently fold everything together using a large spoon or spatula, being careful not to mash the potatoes. You want them to stay whole but well-coated in the dressing.

Let the salad sit at room temperature for 10 minutes to allow the flavors to meld. Then transfer it to the refrigerator and chill for at least 1 hour (or up to 24 hours) before serving. This chilling time is essential for developing the full flavor and achieving that perfect creamy consistency. The longer it chills, the better the flavors will come together.

Just before serving, give the salad one final gentle stir. Transfer to a serving bowl and garnish with the 1 whole thinly sliced red onion and 0.25 cup chopped fresh parsley. The red onion adds a nice contrast in color and a subtle sharpness that cuts through the richness.

This salad tastes best when served warm or at room temperature, straight from the refrigerator. The creamy dressing clings beautifully to the potatoes, and each bite delivers that perfect balance of tangy mustard, smoky bacon, and sweet potatoes. Serve with crusty bread or alongside grilled meats for a hearty meal.

Dietary considerations for this betty crocker hot german potato salad

Gluten-Free Adaptations

This salad is naturally gluten-free, but the key is ensuring all ingredients are certified gluten-free. I always double-check the labels on my yellow mustard (French's Classic is safe) and bacon (check for soy sauce additives).

For extra caution, substitute regular vinegar with gluten-free apple cider vinegar and use a dedicated colander if you're also handling gluten-containing foods. The potatoes and bacon are inherently safe, so the only real watch-out is the mustard and vinegar. 🌾

Dairy-Free Substitutions

To make this salad dairy-free, swap the heavy cream for full-fat coconut milk (the canned kind, not the light version) or cashew cream (blend ½ cup soaked cashews with ½ cup water).

I've also had great success using unsweetened almond milk with 1 tbsp nutritional yeast for a cheesy note. The bacon fat remains essential for flavor, but you can reduce it slightly if concerned about dairy traces. The texture stays creamy, though a bit lighter than the original.

Vegan Options

For a fully plant-based version, replace the bacon with smoked tempeh or vegan bacon bits (like Lightlife or Tofurky brands). Use vegan mayo (like Just Mayo) instead of heavy cream, and ensure your mustard is vegan-friendly.

I've found that adding 1 tbsp maple syrup to the dressing helps balance the tanginess. The salad still delivers that signature creamy texture, just with a slightly different richness. 🌱

Low-Calorie Adjustments

To lighten this classic, reduce the bacon to ½ lb and use low-fat Greek yogurt instead of heavy cream. Swap the sugar for ½ tsp stevia or 1 tsp monk fruit sweetener, and use balsamic vinegar instead of white vinegar for depth without extra calories.

The salad still tastes rich and satisfying, just with fewer calories. For extra protein, add ½ cup cooked chickpeas to the mix.

Kid-Friendly Tweaks

Kids often prefer milder flavors, so reduce the vinegar to ¼ cup and add 1 tbsp honey to the dressing for sweetness. Use turkey bacon instead of regular bacon, and cut the potatoes into smaller, bite-sized pieces.

Garnish with colorful bell pepper strips instead of red onion, which can be too sharp for little palates. The creamy texture remains a hit, but the flavors are more approachable. 🧒

Frequently asked questions