Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Warm Potato and Kielbasa Salad
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 234
- Total Fat
- 15 g
- Saturated Fat
- 4 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 22 mg
- Sodium
- 369 mg
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.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 234
- Total Fat
- 15 g
- Saturated Fat
- 4 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 22 mg
- Sodium
- 369 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- 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.
Cook’s Note
Don’t throw away your celery leaves! Treat them like herbs and chop them up to use in salads, or toss them with potatoes like we did here.
Looking for Something Else?
Related Pages
- Lentil and Kielbasa Salad
- Grilled Kielbasa with Potato-Apple Salad
- Slow-Baked Salmon with Warm Potato Salad
- Chicken with Warm Potato Salad
- Warm Potato Salad
- Warm Potato, Escarole and Tinned Fish Salad
- Austrian-Style Warm Potato Salad
- MIXED GRILL WITH A WARM POTATO AND CHORIZO SALAD
- Le Jardin Bistro Herring and Warm Potato Salad