German Pickled-Potato Salad

Serves 6


1-1/2 pounds red potatoes, cut into 1-inch chunks

1 package (8 ounces) sliced bacon, diced

1 cup sliced kosher dill pickles (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, cover potatoes with water. Bring to a boil over high heat. Reduce heat to low; cover and simmer 15 minutes or until potatoes are just tender. Drain and set potatoes 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, add 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. Add drained bacon and blend well.

To serve, line platter with lettuce leaves; spoon potato salad onto lettuce leaves.

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