Cold German-Style Potato Salad

Place diced potatoes in a large pot of cold water and bring to a boil; add the salt and cook until the potatoes and tender but not mushy; drain completely. Place in a large bowl and toss with the wine vinegar while they are still warm. Set aside and cool completely.

Meanwhile, fry or roast the bacon until crisp but not burned. Drain on paper towels; crumble and add to the potatoes in the bowl along with the onion and celery.

In a medium bowl, combine well the mayonnaise, sour cream, mustard, Lawry's seasoning, black pepper and sugar (if using). Pour over potato mixture and gently toss to coat well.

Line a large serving bowl or platter with the lettuce leaves. Fill or top with the potato salad. Scatter the scallions or chives over the top and sprinkle with paprika.

Refrigerate at least 2 hours to allow the flavors to meld.

Cover and refrigerate unused portion promptly.