My cousin Leif is a man’s man and this salad proves it. ‘Nuff said about that.
Leif’s Kartoffel Salad
Serves 6 to 8
5 pounds red-skinned potatoes
1 pound bacon
1 bunch scallions, sliced
1/2 cup beef or chicken stock
1/4 to 1/3 cup apple cider vinegar
2 to 3 tablespoons vegetable oil
11/2 salt 1 pepper
Preheat the oven to 350°F.
Bake the potatoes on baking sheets until tender, about 45 minutes. Let the potatoes cool to warm then peel and slice. Transfer the potatoes to a large bowl.
Cook the bacon until golden and crisp, about 8 minutes. Place the bacon on paper towels to drain, reserving the bacon fat. Crumble the bacon when cool.
Whisk together the bacon fat with the scallions, stock, 1/4 cup vinegar, 2 tablespoons oil, 11/2 teaspoons salt and 1 teaspoon pepper, then toss with the potatoes. Add more vinegar, oil, salt and pepper to taste, then serve topped with the crumbled bacon.