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 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


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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