Creamy German Potato Salad


  • 2 pounds Yukon Gold potatoes (you can leave the peel on if you want), cut into 1-inch pieces
  • 6 slices Field Bacon
  • 3/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 teaspoons mustard (your favorite: yellow, Dijon, stone-ground)
  • 1/2 cup thinly sliced green onions
  • 1/2 cup chopped celery
  • Coarse salt
  • Freshly ground pepper
  • Chopped chives, for garnish


In a large pot, cover potatoes with cold, salted water (1 teaspoon salt). Bring to a boil, reduce heat to a simmer.

Simmer until the potatoes are tender when pierced with a fork, about 20 minutes. Drain, and rinse with cold water to stop the cooking.

Heat a frying pan on medium-low. Lay out the strips of bacon in a single layer. Gently cook, turning over occasionally with tongs, until lightly browned, and much of the fat rendered out.

Place cooked bacon on a plate lined with paper towels to soak up the excess fat. Once cool, chop the bacon finely.

Whisk together the sour cream, mayonnaise and mustard in a large bowl. Add a little salt and pepper.

Add the potatoes and use a rubber spatula to combine with the sour cream mixture. Add the green onions, celery and bacon, gently mixing. Season to taste with salt and pepper.

Top with chopped chives and enjoy!

4 to 6
prep time
total time