GERMAN PICKLED POTATO SALAD
Ingredients • 1 ½ 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 • ¼ cup cider vinegar • 1 tsp sugar • ½ tsp salt • ¼ tsp pepper • Lettuce leaves
Directions 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 of 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.
* Try dill-licious pickles from Cain’s, Gedney and Del Monte®.
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