Cook the potatoes in enough boiling, lightly salted water to cover for 20 to 25 minutes, until almost tender and a fork can barely pass through a potato.
Drain the potatoes. Cool slightly, then peel and cut the potatoes into very thin slices.
In a sauté pan cook the diced bacon over medium heat until crisp.
Place the potatoes in a medium bowl and add the onions, bacon and bacon grease. Mix to combine.
Add the vinegar and oil. Mix to combine.
Season with salt and white pepper to taste.
Add the beef stock, a little at a time, until all of the stock is absorbed by the potatoes. You may not have to use all 2 cups.
Sprinkle with the chives and serve.
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