Ingredients Jump to Instructions ↓

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

  2. 1 package (8 ounces) sliced bacon, diced

  3. 1 cup sliced Kosher Dill Pickles* (1/2 inch slices)

  4. 2 large scallions, sliced

  5. 1/4 cup cider vinegar

  6. 1 tsp sugar

  7. 1/2 tsp salt

  8. 1/4 tsp pepper Lettuce leaves

Instructions Jump to Ingredients ↑

  1. 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®.


Send feedback