German Potato Salad

she was hungry, so hungry, she was trying to think clear. she kept opening the fridge door, and looking at the mustard and the beer. and then finally she went out into the rain. carrying her bicycle chain. and her feet worked the pedals while her appetite steered. after that she just followed her nose. and fate is not just whos cook'n smells good, but which way the wind blows.-ani difranco.

as customers are led into the co-op, following the aroma of smoky bacon sizzling in our skillets, i always think of that little ditty. we've all been there. nothing but mustard and beer in the fridge, and our hunger unruly. the reason for the bacon? i re-created a german potato salad here at the co-op, that i've been making frequently this summer at my home. it's quick and delicious, and is the perfect salad to whip up for those last minute shin-digs on your deck.

i like to use baby/new potatoes, whose availability is becoming more and more as summer slowly slips away, and potatoes are being harvested from your gardens. there are several different varieties you could go with, but i really like the buttery characteristic of the yukon gold varieties of potatoes. i also toss in fresh kale, and lace the salad with a bit of the reserved bacon fat. belly up!!

German Potato Salad
-makes enough for a crowd-

4.5 baby yukon gold potatoes, halved
1 lb. bacon, chopped
1 bunch kale, thinly sliced

Bacon Vinaigrette:
6 Tbl bacon fat
6 Tbl olive oil
6 Tbl apple cider vinegar
1 tsp sea salt
1 tsp cracked black pepper
2 sprigs of fresh rosemary, minced

Whisk together the above ingredients and set aside.

Boil the potatoes until they are just barely done. Strain them, place on baking sheets, and let them cool in the fridge.

Fry the bacon until crisp. Strain the bacon, reserve the bacon fat, and cool the bacon.

In a large bowl combine the potatoes, bacon, and kale. Toss with the vinaigrette and enjoy!!