Cold German-Style Potato Salad

1. 1

   Place diced potatoes in a large pot of cold water and bring to boil; add salt and cook until potatoes are tender but not mushy; drain completely.

2. 2

   Toss with the wine vinegar in a large mixing bowl while they are still warm.

3. 3

   Set aside and cool completely.

4. 4

   Meanwhile, fry or roast all of the bacon until crisp but not burned.

5. 5

   Drain on paper towels; crumble and add to the potatoes in bowl along with the onion and celery.

6. 6

   In a medium bowl, combine the mayonnaise, sour cream, Dijon mustard, Lawry's seasoning, black pepper and sugar (if using).

7. 7

   Pour over potato mixture in bowl and gently mix to coat well.

8. 8

   Line a large serving bowl or platter with the lettuce leaves.

9. 9

   Fill with potato salad.

10. 10

    Sprinkle top with scallions or chives and dust with the paprika.

11. 11

    Refrigerate at least 2 hours to allow flavors to meld.

12. 12

    Cover and refrigerate unused portion promptly.

No additional tips available.