DIRECTIONS:

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.