Corned beef, cabbage and potatoes are about as simple and satisfying as it gets. Making sauerkraut at home takes little more than salt and time, but there are a million different ways to do a side of potatoes. We like the German potato salad at the Meat Locker, however, and its chef, Mark Henry, was generous enough to provide the recipe.
5 lbs. Russet potatoes
1 lb. bacon, diced small
1 c. liquefied bacon fat, rendered from the pound of bacon
1 red onion, diced small
1 c. apple cider vinegar
½ c. champagne vinegar
½ c. Demerara sugar
1 bunch parsley, minced
Salt and pepper to taste
Prick the potatoes with a fork; season with oil, salt and pepper; and bake until tender all the way through. Cook the bacon in a pot, rendering as much fat as possible in the pan. Strain the bacon from the fat, and put the bacon in a hot oven to crisp.
Heat a pan, adding enough of the rendered bacon fat to coat it, and sweat the red onions until soft. Place both vinegars, the sugar and the remaining bacon fat in a blender and mix, then transfer it to a bowl and mix in the onions, crisp bacon and parsley, folding in the roughly chopped potatoes. Season with salt and pepper.