WARM POTATO AND KIELBASA SALAD
Crisped up kielbasa and a warm mustardy dressing make this a standout potato salad. Dressing the potatoes while warm helps soak up the flavors of the dressing, and the raw crunchy celery and fresh herbs perk up the whole dish.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Put the potatoes in a large pot and cover with water by a few inches; season with salt. Bring to a simmer and cook until tender, 8 to 10 minutes. Drain the potatoes.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the kielbasa and cook, tossing, until well browned, 3 to 4 minutes. Add the red onion and cook until just wilted but still crunchy, 1 to 2 minutes. Reduce the heat to low and whisk in the vinegar and mustard. Whisk in the remaining 2 tablespoons olive oil until smooth; season with 1/2 teaspoon salt and a few grinds of pepper.
- Transfer the hot potatoes to a large serving dish. Season the potatoes with 1 teaspoon salt, then pour the kielbasa mixture on top and gently toss. Add the celery, celery leaves, parsley and dill; toss. Serve warm.
SAUSAGE POTATO SALAD
Provided by Food Network
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Add the potatoes; boil about 25 minutes or until tender. Drain and let cool. Cut potatoes into quarters and place in a large bowl.
- In a large skillet, heat the 2 teaspoons oil over medium-high heat. Brown the kielbasa. Transfer to a paper towel-lined plate to drain. Add kielbasa to the bowl with the potatoes along with celery and green onions.
- For the dressing, in a small bowl, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly whisk in oil. Add the dressing, celery and green onions to the potato mixture and toss to combine. Serve warm or at room temperature.
KIELBASA BITES WITH GRAINY-MUSTARD POTATO SALAD
Links of Polish sausage are grilled to highlight their garlicky flavor. Sliced into small pieces, they contrast nicely with buttery Yukon gold potatoes with a light coating of grainy-mustard vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Add potatoes and 1 tablespoon salt. Return to a boil; cook until tender, about 8 minutes. Drain; immediately toss with oil, vinegar, mustard, and 1 1/2 teaspoons salt; season with pepper. Refrigerate until cool, about 30 minutes. Stir in chives.
- Meanwhile, heat grill to high. Brush grates with oil. Grill kielbasa until heated through and charred, about 3 minutes per side. Cut crosswise on the bias into 2-inch pieces. Serve with potato salad.
POTATO KIELBASA SKILLET
No need to hunt through kielbasa and potato recipes, this smoky take steals the show as a hearty home-style, all-in-one meal. It's especially perfect on those cold late fall and early winter nights. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place potatoes and water in a microwave-safe dish. Microwave, covered, on high until potatoes are tender, 3-4 minutes; drain., Meanwhile, mix brown sugar, vinegar, mustard, thyme and pepper. In a large skillet, heat oil over medium-high heat; saute onion and kielbasa until onion is tender., Add potatoes; cook and stir until lightly browned, 3-5 minutes. Stir in brown sugar mixture; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes, stirring occasionally. Stir in spinach until wilted. Stir in bacon.
Nutrition Facts : Calories 472 calories, Fat 31g fat (10g saturated fat), Cholesterol 66mg cholesterol, Sodium 873mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 3g fiber), Protein 17g protein.
GERMAN POTATO SALAD WITH KIELBASA
Yield 4 servings
Number Of Ingredients 10
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.
GERMAN POTATO SALAD WITH SAUSAGE
Hearty and saucy, this potato salad is an old family recipe that was updated using cream of potato soup to ease preparation. Despite the "salad" name, this is a hot and filling dish that brings comfort food to the supper. The sausage and sauerkraut give it a special zip. -Teresa McGill, Trotwood, Ohio
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon to drain. Saute onion in drippings for 1 minute. Add sausage; cook until lightly browned. Add potatoes; cook 2 minutes longer. Drain., Transfer sausage mixture to a 3-qt. slow cooker. In a small bowl, combine the soup, sauerkraut, water, vinegar, sugar, salt and pepper. Pour over sausage mixture. Sprinkle with bacon. Cover and cook on low until potatoes are tender, 6-7 hours.
Nutrition Facts : Calories 674 calories, Fat 44g fat (15g saturated fat), Cholesterol 92mg cholesterol, Sodium 1643mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 5g fiber), Protein 22g protein.
GERMAN POTATO SALAD WITH KIELBASA
Make and share this German Potato Salad With Kielbasa recipe from Food.com.
Provided by invictus
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F.
- Place the potatoes in a pot and cover with water. Bring to a boil and cook until fork tender, about 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 in a medium skillet over medium-high heat and add 2 tablespoons of olive oil. Add the red onion and sauté until just tender, about 5 minutes. Add the vinegar and stock and turn off the heat.
- Preheat grill pan or a large nonstick skilled over medium-high heat. Drizzle the sliced kielbasa with a bit of olive oil and arrange on the preheated hot grill or in the preheated skillet. Cook for 2 minutes on each side, until hot and crisp on the edges.
- Drain the potatoes and return to the hot pot. Fold the onion mixture inches Add the bacon, parsley, salt, and pepper. Drizzle in the remaining olive oil and add the cooked kielbasa.
Nutrition Facts : Calories 642.5, Fat 41.1, SaturatedFat 11.8, Cholesterol 66.9, Sodium 1179.7, Carbohydrate 50.5, Fiber 5.4, Sugar 6.2, Protein 18.7
DEEN BROS. KIELBASA POTATO SALAD
Not your ordinary potato salad. This recipe is served warm or at room temperature, like a German Potato salad is served. Very versitile because it can be served for a picnic in the summer sun though it's hearty enough for a dinner in the dead of winter as a one dish meal or along side of a green salad or veggie and warm crusty bread. It's very yummy indeed! Courtesy of the Deen Bros. cookbook "Y'all Come Eat".
Provided by TheDancingCook
Categories < 4 Hours
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large dutchpan, bring water to a boil; add potatoes and boil for about 25 minutes or until tender.
- Let potatoes cool; cut them into quarters and place in a large mixing/serving bowl.
- In a large skillet, heat 2 tsp oil over medium-high heat; brown keilbasa and transfer to a paper towel-lined plate to drain and add keilbasa to potatoes.
- For the dressing, whisk vinegar, mustard, garlic,salt and pepper until combined; slowly whisk in 3 Tbsp of oil.
- Add dressing, celery and onions to potato/keilbasa bowl and toss to combine.
- Serve warm or at room temperature.
Nutrition Facts : Calories 371.7, Fat 28.2, SaturatedFat 7, Cholesterol 37.4, Sodium 726.1, Carbohydrate 20.8, Fiber 2.4, Sugar 2.6, Protein 9.4
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