Side Dishes
Betty Crocker's Hot German Potato Salad delivers the hearty, vinegar-kissed warmth that makes this dish a Midwest classic. This recipe preserves the traditional German-American roots—no mayo, just tender potatoes simmered in a tangy broth with crispy bacon and sweet onions.
The secret lies in balancing vinegar and mustard for that signature tang, while the slow cooking transforms simple ingredients into something deeply satisfying.
What sets this salad apart is its versatility—serve it warm as a hearty side for roasted chicken or sandwiches, or let it cool for a picnic-friendly dish. The bacon adds smoky depth, while the onions caramelize into sweet, crunchy bites that cut through the richness.
Unlike creamy versions, this stays true to its heritage with a broth so flavorful it stands on its own.
Ready in just 45 minutes, this recipe transforms humble potatoes into a dish that feels like a hug on a plate. The vinegar base keeps it light yet bold, while the spices add just the right warmth.
Perfect for family gatherings or weeknight dinners, it’s the kind of comfort food that disappears faster than you can say "potato salad."
For modern twists, swap bacon for smoked turkey or mushrooms, but never skip the vinegar—it’s the soul of this dish. Pair it with crusty bread or grilled meats for a meal that’s equal parts nostalgic and satisfying. Let’s get cooking!
Ingredients for betty crocker hot german potato salad
Twelve simple ingredients transform into Betty Crocker's iconic vinegar-kissed potato salad.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 2 ½ lb | Wax or yellow potatoes preferred |
| Thick-Cut Bacon 🥓 | 12 oz | Smoked or hickory flavor preferred |
| Yellow Onions 🧅 | 2 whole | Sweet varieties like Vidalia |
| White Vinegar 💧 | ¾ cup | Distilled white vinegar preferred |
| Yellow Mustard 🌶️ | ½ cup | Dijon or whole-grain preferred |
| Vegetable Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Granulated Sugar 🍚 | 2 tbsp | Light brown sugar for depth |
| Dried Thyme 🌿 | 1 tsp | Fresh thyme if available |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
| Butter 🧈 | 2 tbsp | Unsalted butter preferred |
The potatoes are the foundation—Yukon Golds or wax potatoes hold their shape best during slow cooking. Costco or Trader Joe's often carry pre-washed bags, but if buying loose, look for firm, unblemished tubers. The bacon should be thick-cut for maximum crispiness—Oscar Mayer or Applewood smoked are reliable choices. Sweet onions like Vidalia caramelize beautifully, but yellow onions work in a pinch. For the vinegar, distilled white vinegar delivers the classic tang, while apple cider vinegar adds subtle fruitiness if you prefer a modern twist.
No thick-cut bacon? Regular bacon chopped into smaller pieces works, but expect less crunch. Substituting smoked turkey or mushrooms for bacon keeps the dish vegetarian-friendly. The mustard can be swapped for Dijon or whole-grain mustard—both add depth. For a tangier profile, increase the vinegar by 1 tbsp. The broth can be replaced with water plus 1 tsp bouillon powder if needed. Fresh thyme is ideal, but dried thyme at one-third the amount suffices. The sugar balances acidity—brown sugar adds caramel notes, while white sugar keeps it classic.
This salad tastes even better the next day as flavors meld. Store in an airtight container in the fridge for up to 5 days. The bacon and onions can be pre-cooked and stored separately for 3 days before assembling. For meal prep, portion into individual containers—perfect for lunches. Reheat gently on the stove with a splash of broth to restore moisture. The parsley stays fresh for 5 days wrapped in a damp paper towel.
Why You'll Love This Recipe
- I’ll be real: I make this on Sunday and eat it all week. The potatoes hold up perfectly, the dressing doesn’t separate, and the bacon stays crispy enough to trick you into thinking it’s fresh. Plus, it’s cheaper than takeout—win.
- No Boil, No Fuss: Honestly, I just toss the Yukon Golds in cold water, boil them whole until tender, then slice—no peeling, no chopping mountains of potatoes. The bacon cooks while they simmer, so I’m not stuck babysitting two things at once.
- Smoky-Tangy Magic: That crispy bacon crumbled right into the creamy mustard-vinegar dressing? It’s like a flavor bomb. The onions caramelize just enough to add bite, but the vinegar keeps it bright—no one will guess it’s a 20-minute recipe.
- Picnic to Potluck: Between us, this is my go-to for tailgates, church dinners, or when my in-laws drop by unannounced. Serve it warm or cold, pack it in a cooler, or just let it sit in the fridge for days—it’s the kind of dish that disappears fast, no matter where you take it.
Step-by-step instructions for Betty Crocker's hot German potato salad
This recipe delivers warm, tangy potato salad with crispy bacon and caramelized onions—every bite packed with vinegar-kissed flavor.
Cook and Cube the Potatoes
Place the 2.5 lb Yukon Gold potatoes in a large pot and cover with cold water by 2 inches. Add 1.5 tsp salt and bring to a boil over high heat. Once boiling, reduce to medium-high heat and cook for 15-18 minutes until the potatoes are fork-tender but still hold their shape.
Drain the potatoes and let them steam-dry for 1 minute in the pot. While still warm, cut them into 1-inch cubes using a sharp chef's knife. The warm potatoes will be easier to handle and cube evenly. Set aside in a large mixing bowl.
Cook and Dice the Bacon
Line a baking sheet with paper towels and place a wire rack over it. In a large skillet, cook the 12 oz thick-cut bacon over medium heat for 12-15 minutes, flipping occasionally, until the bacon is deep golden brown and crispy.
Transfer the bacon to the prepared rack to drain excess fat for 2 minutes. Then, using kitchen shears or a knife, chop the bacon into ¼-inch pieces. Reserve 2 tablespoons of the bacon fat in the skillet for later use—this adds incredible flavor to the salad.
Caramelize the Onions
In the same skillet (with the reserved bacon fat), add the 2 whole yellow onions, cut into ¼-inch slices. Cook over medium heat for 8-10 minutes, stirring occasionally, until the onions are golden brown and tender. If the onions start to brown too quickly, reduce the heat to medium-low to prevent burning.
Add the 2 tbsp granulated sugar and cook for another 2 minutes, stirring constantly. This step enhances the natural sweetness of the onions and balances the tangy vinegar later. Remove the onions from the skillet and set aside with the potatoes.
Build the Warm Dressing
Return the skillet to medium heat and add the 2 tbsp butter. Once melted, whisk in the 0.5 cup yellow mustard and 1.5 cups vegetable broth. Bring the mixture to a gentle simmer and cook for 3-4 minutes until slightly thickened.
Reduce the heat to low and stir in the 0.75 cup white vinegar, 1 tsp dried thyme, and 0.5 tsp black pepper. Let the dressing simmer for 2 minutes to meld the flavors. Taste and adjust seasoning with additional salt if needed.
Combine and Finish
Pour the warm dressing over the potatoes, bacon, and onions in the mixing bowl. Gently fold everything together until the potatoes are fully coated and the bacon is evenly distributed. Let the salad sit for 5 minutes to allow the flavors to meld.
Before serving, stir in the 0.25 cup fresh parsley. This salad tastes best when served warm, so transfer it to a serving dish and garnish with extra crispy bacon pieces if desired. The balance of tangy vinegar, sweet onions, and savory bacon makes this a standout dish for any meal.
Pro Tips For Making Betty Crocker Hot German Potato Salad
- Boil Potatoes in Batches: If you’ve got more than a pound or two, don’t toss them all in at once—crowding makes them turn to mush. Split them into two pots, and you’ll end up with fluffy, even-cooked potatoes that hold their shape. Trust me, your salad will thank you.
- Crisp the Bacon Low: Thick-cut bacon takes forever, and high heat just makes it greasy. Cook it on medium-low, flipping once, until the edges are golden and the fat renders slowly. You’ll get crispier bacon with less mess—no one likes soggy bits in their potato salad.
- Dice Onions Small: I used to cut onions into big chunks, thinking it’d save time, but they just sit there like dull rocks. Fine dice them—you’ll taste them in every bite, and they’ll soften perfectly into the salad. No one wants onion surprises.
- Rest Potatoes Before Mixing: Drain the potatoes, then let them sit for 5 minutes off the heat. This stops the cooking and keeps them from turning to glue when you toss in the dressing. I learned this the hard way—sticky potato salad is a crime.
Perfect pairings for betty crocker hot german potato salad
Classic Pairings
This warm potato salad shines alongside roasted chicken—the crispy skin contrasts perfectly with its tangy broth. I always serve it with herb-roasted chicken thighs from Costco for a hearty meal.
For sandwich lovers, pair it with Reuben sandwiches on marbled rye bread—the tangy mustard in the salad echoes the sauerkraut flavors. 🍗
Beverage Matchups
A crisp German Pilsner like Warsteiner cuts through the richness with its clean, hoppy finish. For a non-alcoholic option, sparkling apple cider (I love Martinelli's) adds a refreshing contrast to the vinegar tang. The bubbles help cleanse your palate between bites. 🍺
Picnic Perfection
Pack this salad in a thermos alongside hard-boiled eggs and crusty baguette slices. The warm potatoes stay cozy while the eggs provide protein. For a veggie boost, add sliced bell peppers and cherry tomatoes—their freshness balances the richness. This combo is picnic-proof and always a crowd-pleaser. 🧺
Modern Twists
Swap the bacon for crispy tempeh or smoked turkey to keep it vegetarian-friendly. Add pickled jalapeños for heat or crumbled blue cheese for a tangy twist. I also love tossing in toasted walnuts for crunch—just ¼ cup adds texture without overpowering. 🌶️
Holiday Centerpiece
Serve this salad warm in a cast-iron skillet as a side for ham or turkey. Garnish with extra crispy bacon and fresh parsley for a festive touch. The vinegar broth makes it a refreshing contrast to rich holiday meats. For a crowd, double the recipe—it disappears fast! 🎄
Leftovers Reinvented
Cool the salad and serve it cold the next day with crumbled feta and toasted breadcrumbs for a Mediterranean twist. Or mash it into a potato salad dip with sour cream—perfect with pita chips or veggies. The flavors evolve beautifully overnight. ✨
Nutrition facts
Frequently asked questions
Why is vinegar the secret ingredient in this potato salad?
White vinegar is the heart of this recipe—it creates that signature tangy flavor that sets it apart from creamy versions. The acidity tenderizes the potatoes slightly while balancing the sweetness of caramelized onions and smoky bacon. Plus, it helps preserve the salad's freshness longer than mayo-based dressings.
Can I make this potato salad ahead of time?
This salad actually tastes better the next day as flavors meld. Store in an airtight container in the fridge for up to 5 days. Reheat gently on the stove with a splash of broth to restore moisture. The bacon stays crispy if you reheat it separately and add it back just before serving.
What's the best way to keep the potatoes from getting mushy?
Cook the potatoes just until they're fork-tender (15-18 minutes) and don't overcrowd the pot. Let them steam-dry for 1 minute after draining, then cube them while still warm. The warm dressing helps maintain their texture rather than turning them soggy. Also, avoid adding liquid until the very end.
Can I make this vegetarian?
Yes! Swap the bacon for smoked turkey, crispy tempeh, or mushrooms for a meat-free version. The recipe still works perfectly—just reduce the cooking time for tempeh to 5 minutes to avoid overcooking. Add ¼ cup toasted walnuts for crunch if you want extra texture.
How do I make it extra crispy?
For maximum crunch, bake the bacon at 400°F for 15 minutes on a wire rack instead of pan-frying. Then, add 2 tbsp toasted breadcrumbs or crushed potato chips when serving. The high heat removes more moisture, keeping everything extra crispy while the salad stays warm.