GERMAN PICKLED-POTATO SALAD 1-1/2 pounds red potatoes, cut into 1-inch chunks 1 package (8 ounce) sliced bacon, diced 1 cup Mt. Olive Kosher Dill Strips, (1/2-inch slices) 2 large scallions, sliced 1/4 cup cider vinegar 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon pepper Lettuce leaves In 2-quart saucepan over high heat, cover potatoes with water and bring to boil. Reduce heat to low; cover and simmer 15 minutes or until potatoes are just tender. Drain and set aside. Meanwhile, in 12-inch skillet over medium-high heat, cook bacon until crisp, stirring occasionally. Remove bacon to paper towels to drain. Discard all but 1 tablespoon drippings from skillet; over medium heat, heat potatoes, pickles, scallions, vinegar, sugar, salt and pepper. Cook 3 to 5 minutes or until potatoes are lightly browned and mixture is heated through, stirring frequently. To serve, line platter with lettuce leaves; spoon potato mixture onto lettuce leaves. Makes 6 servings. Back to Recipe List Back to Top