Potato Salad with Kielbasa

Sass Muffin

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INGREDIENTS

3 lb all-purpose potatoes, peeled and cut in 1-in. pieces
8 oz kielbasa, cut crosswise in thirds
DRESSING
1⁄2 cup mayonnaise
1⁄2 cup sour cream
1⁄4 cup water
2 Tbsp Dijon mustard
1 tsp salt
1⁄2 tsp pepper
2 large eggs, hard-cooked, cooled and chopped
1 cup chopped celery
1⁄2 cup sliced red onion
1⁄4 cup minced sweet gherkins

PREPARATION

1. Cook potatoes in gently boiling water to cover until firm-tender. Drain and let cool slightly.

2. Meanwhile heat a large skillet over medium-high heat. Add kielbasa and cook, turning often, about 5 minutes until most of the skin is charred and starts to split. Remove to a cutting board. When cool enough to handle, cut each piece in half lengthwise, then crosswise into 1⁄4-in.-thick slices.

3. Mix Dressing ingredients in a large bowl until blended. Stir in potatoes, kielbasa and remaining ingredients, breaking up potatoes slightly.

Try this with other sausages, such as knockwurst, bratwurst, andouille or chorizo. For a lower-fat version, use turkey kielbasa.
 

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RobsanX

Potato peeler
Super Site Supporter
That sounds great!

And it gives me an idea. How's about a "Baked Potato" Salad with bacon pieces, and cheese.

Must go into test kitchen...
 
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