Cold German-Style Potato Salad

• 5 pounds red skinned potatoes or Yukon Gold, 1" dice
• 12 ounces bacon maple or hickory smoked
• 1/2 cup yellow onion finely diced
• 1 large celery stalks minced
• 13 cup red wine vinegar
• 3/4 cup mayonnaise light or regular
• 2 tablespoons sour cream, light or regular
• 1 tablespoon honey mustard or country Dijon mustard
• 1 teaspoon lawry seasoning
• 1/2 teaspoon black pepper freshly ground
• 1 teaspoon sugar white granulated (optional)
• 2 each scallions, spring or green onions or chives, thinly sliced (or snipped), for garnish
• 1/2 teaspoon paprika
• 6 whole lettuce leaves any, to line serving bowl

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. Toss with the wine vinegar in a large mixing bowl while they are still warm.
3. Set aside and cool completely.
4. Meanwhile, fry or roast all of the bacon until crisp but not burned.
5. Drain on paper towels; crumble and add to the potatoes in bowl along with the onion and celery.
6. In a medium bowl, combine the mayonnaise, sour cream, Dijon mustard, Lawry's seasoning, black pepper and sugar (if using).
7. Pour over potato mixture in bowl and gently mix to coat well.
8. Line a large serving bowl or platter with the lettuce leaves.
9. Fill with potato salad.
10. Sprinkle top with scallions or chives and dust with the paprika.
11. Refrigerate at least 2 hours to allow flavors to meld.
12. Cover and refrigerate unused portion promptly.

red skinned potatoes, bacon, yellow onion, celery, red wine vinegar, mayonnaise, sour cream, honey, lawry seasoning, black pepper, sugar, scallions, paprika, bowl

Taken from recipeland.com/recipe/v/cold-german-style-potato-salad-53690 (may not work)