German Pickled Potato Salad

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

1 package (8-ounce) 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

In 2-quart saucepan over high heat, heat potatoes in enough water to cover to boiling. 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.

Serve hot or at room temperature.

Serves 6.