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Nalley Pickles

German Pickled Potato Salad

Share this RecipePrintGerman Pickled Potato Salad
Nalley Pickles

A great side to lunch or dinner, German Pickled Potato Salad offers bacon and potatoes with a great kosher dill taste.

1 ½ pounds red potatoes, cut into 1-inch chucks
1 package (8 ounces) sliced bacon, diced
1 cup sliced Nalley® kosher dill pickles
2 large scallions, sliced
¼ cup cider vinegar
1 teaspoon sugar
½ teaspoon salt
1/4 teaspoon pepper
lettuce leaves

In a two 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 a 12-in 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, 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. Serves 6.

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