Warm Potato and Kielbasa Salad
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 234
- Total Fat
- 15
- Saturated Fat
- 4
- Carbohydrates
- 19
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 6
- Cholesterol
- 22
- Sodium
- 369
- Total: 35 min
- Active: 35 min
Ingredients
2 pounds baby potatoes, halved
Kosher salt
1/4 cup extra-virgin olive oil
12 ounces kielbasa, cut into 1/2-inch chunks
1 large red onion, thickly sliced
1/4 cup apple cider vinegar
2 tablespoons whole-grain mustard
Freshly ground pepper
4 stalks celery, chopped, plus 1/2 cup celery leaves
1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill
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.