Old Fashioned German Potato Salad Recipe With Mayonnaise and Mustard: Creamy Tang With Crispy Bacon Bits

This classic potato salad delivers the creamy richness of mayonnaise with the tangy kick of mustard, just like Grandma used to make. The addition of crispy bacon bits elevates it from simple side to unforgettable dish.

What sets this version apart is the perfect balance of flavors—smooth mayo, sharp mustard, and smoky bacon create a harmony that’s both comforting and exciting. The potatoes stay tender without turning mushy, soaking up every bit of the flavorful dressing.

You’ll love how the warm bacon grease ties everything together, adding depth without overpowering. Every bite offers that signature crispy texture from the bacon against the soft potatoes.

Ideal for picnics, BBQs, or as a hearty side for any meal.

Ingredients for Old Fashioned German Potato Salad Recipe with Mayonnaise and Mustard

Classic ingredients for that nostalgic, creamy potato salad everyone remembers from family gatherings.

The potatoes are the foundation—Yukon Golds give you that perfect creamy but firm texture. Most grocery stores carry them year-round. I grab mine from Whole Foods when I want organic, but regular supermarket spuds work just fine. For the mayonnaise, Hellmann’s or Duke’s are my go-tos (full-fat, obviously). The vegetarian bacon? MorningStar Farms or Lightlife brands crisp up nice.

No Dijon? Yellow mustard at double the quantity works, but it’s milder. Swap the relish for finely chopped dill pickles if that’s what you’ve got. Fresh parsley can be fresh dill or chives—same vibe. If you’re skipping eggs, add an extra tablespoon of mayo to keep it rich. The vinegar matters here, so don’t skip it (white or apple cider both work).

This keeps 3-4 days in the fridge—actually tastes better after a night as flavors meld. Store in an airtight container. The bacon bits will soften over time, but that’s fine (they still taste great). Perfect for making ahead for potlucks or BBQs.

Step-by-Step Instructions for Old Fashioned German Potato Salad

Here’s the method I use to achieve that perfect balance of creamy texture and tangy flavor every time.

Step 1: Cook and Cool the Potatoes

Place the 2 lb Yukon Gold Potatoes in a large pot and cover with cold water by about 1 inch. Add the 1 tsp Salt and bring to a boil over high heat. Reduce to a simmer and cook for 12-15 minutes until the potatoes are tender when pierced with a fork.

Drain the potatoes and let them cool slightly, about 5 minutes. You want them warm but not hot when you add the dressing. While they’re cooling, peel and cube them into even ½-inch pieces so every bite has the same texture.

Step 2: Cook the Vegetarian Bacon Until Crispy

Lay the 6 slices Vegetarian Bacon in a single layer in a cold skillet. Turn the heat to medium and cook for 3-4 minutes per side until crispy and golden brown. Watch closely—vegetarian bacon can go from crispy to burnt quickly.

Transfer the cooked bacon to a paper towel-lined plate to drain and cool. Once cool, chop it into small pieces. The crispy texture contrasts beautifully with the creamy potatoes, and the smoky flavor is essential to this dish.

Step 3: Mix the Creamy Dressing Base

In a large bowl, whisk together the 1 cup Mayonnaise, 2 tbsp Dijon Mustard, 1 tbsp White Vinegar, 1 tsp Granulated Sugar, and 0.5 tsp Black Pepper until smooth. The Dijon gives it that signature tang, while the sugar balances the acidity.

This is where the magic happens. I always taste the dressing at this point and adjust if needed—sometimes I add a pinch more sugar if the vinegar is too sharp. The mixture should be creamy with a slight tang that makes your mouth water.

Step 4: Combine All Ingredients Gently

Add the warm potatoes to the dressing and fold gently with a spatula to coat evenly. Then stir in the chopped Vegetarian Bacon, finely diced 0.5 whole Red Onion, chopped 2 whole Celery Stalks, 2 tbsp Sweet Pickle Relish, and chopped 4 whole Hard-Boiled Eggs.

Be gentle here—you don’t want to break up the potatoes. The eggs should be chopped into small pieces so they distribute evenly. The relish adds little bursts of sweetness that complement the tangy dressing perfectly.

Step 5: Chill and Garnish Before Serving

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld. This chilling time is crucial—it allows the potatoes to absorb the dressing and the flavors to develop fully.

Just before serving, stir in the chopped 0.25 cup Fresh Parsley and give it one final taste. Adjust the seasoning if needed, then serve chilled or at room temperature. The parsley adds a fresh note that brightens up the whole dish.

Creative Variations of old fashioned german potato salad recipe with mayonnaise and mustard

Smoky Bacon Twist

Swap the vegetarian bacon for 8 slices crispy thick-cut applewood-smoked bacon. Cook it low and slow at 300°F for 20 minutes to render fat while keeping it crispy. Reserve 2 tbsp bacon grease to stir into the dressing for extra depth. 🔥

Tangy Dill Version

Replace the sweet pickle relish with 3 tbsp chopped fresh dill and add 1 tbsp dill pickle juice to the dressing. The bright, herby notes pair perfectly with the mustard. I also add ½ tsp celery seed for an old-school diner touch.

Spicy Southwestern Kick

Add 1 chopped jalapeño (seeds removed) and ½ tsp smoked paprika to the dressing. Use yellow mustard instead of Dijon for a milder base that lets the heat shine. Top with ¼ cup shredded cheddar before serving.

Herb Garden Fresh

Boost the freshness with 2 tbsp each chopped chives, tarragon, and parsley. I skip the relish entirely here to let the herbs take center stage. A squeeze of lemon juice brightens it up beautifully. 🌿

Creamy Avocado Style

Mash 1 ripe avocado and mix it into the mayo base for a richer, green-tinged dressing. Reduce the mayo to ¾ cup to balance the texture. Add ½ tsp lime zest for a subtle citrus note that complements the avocado.

Frequently Asked Questions