2 ½ pounds new red-skinned potatoes, quartered
8 slices thick center-cut bacon
3 tablespoon extra-virgin olive oil, plus some for drizzling
1 medium red onion, quartered and thinly sliced
4 cups coarsely chopped kale
3 tablespoons red wine vinegar
1 cup beef stock
¾ pound kielbasa, cut into half-moons
¼ cup fresh flat-leaf parsley, finely chopped
Coarse black pepper
Preheat the oven to 400 degrees F.
Place the potatoes in a pot and cover with water. Bring to a boil, add the salt, and boil the potatoes until just fork tender, 15 to 18 minutes.
Arrange the bacon on a slotted broiler pan and place in the middle of the oven. Bake the bacon until crisp, 10 to 12 minutes. Cool, chop, and reserve.
Heat a medium skillet over medium-high heat and add 2 tablespoons of the EVOO. Add the red onion and sauté until just tender, 5 minutes. Add the kale in small bunches until all is wilted down. Add the vinegar and stock and turn off the heat.
Preheat a grill pan or a large nonstick skillet over medium-high heat. Drizzle the sliced kielbasa with a bit of EVOO and arrange on the preheated hot grill or in the preheated skillet. Cook for 2 minutes on each side, until hot through and crisp at the edges.
Drain the potatoes and return to the hot pot. Fold in the onion and kale mixture. Add the bacon, parsley, salt, and pepper, drizzle in the remaining tablespoon of EVOO, and fold in the cooked kielbasa.
I don't think this meal is much like authentic German potato salad, what with the sausage and kale and all. RR deems this her "Super Salad Supper." Maybe that's what makes it super. Anyway, I have made this before, and didn't particularly like it all that much. It wasn't horrible, but I'd rather have something authentic. Instead of making this, we were enjoying ourselves at IKEA and having authentic, very delicious Swedish food.
I'll be back to cooking for tomorrow's meal!