GERMAN POTATO SALAD WITH KIELBASA

German Potato Salad with Kielbasa image

Yield 4 servings

Number Of Ingredients 10

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2 1/2 pounds new red-skinned potatoes, quartered
Coarse salt
8 slices thick center-cut bacon
3 tablespoons extra-virgin olive oil (EVOO) (eyeball it), plus some for drizzling
1 medium red onion, quartered and thinly sliced
4 cups coarsely chopped kale (1 small bunch)
3 tablespoons red wine vinegar
1 cup beef stock
3/4 pound kielbasa, cut into half-moons
1/4 cup fresh flat-leaf parsley, finely chopped Coarse black pepper

Steps:

Preheat the oven to 400°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 (twice around the pan). 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.