6 c. diced potatoes
1/4 lb. bacon, diced
3/4 c. diced scallions
1/2 c. diced dill pickle
1/4 c. wine vinegar
1/2 tsp. celery seed
1 tsp. caraway seed
1/4 c. pickle juice
1 tsp. sugar
Salt and pepper

Boil the potatoes until tender. Brown and drain the bacon. Reserve 1/4 cup bacon drippings. Combine the bacon fat, scallions, pickle, vinegar, and sugar in a pan. Simmer for 3 minutes.

When the potatoes are cooked, drain and place in a large bowl. Pour the dressing over and toss to coat. Add the bacon. Season to taste and serve. Serves 6-8 people.