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.