• 6servings
  • 75minutes
  • 399calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B12, H, C, E, P
MineralsNatrium, Fluorine, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 9 medium (about 3 lb) all-purpose potatoes, peeled and cut in 1-in. pieces

  2. 8 oz kielbasa, cut crosswise in thirds


  4. 1/2 cup light mayonnaise

  5. 1/2 cup reduced-fat sour cream

  6. 1/4 cup water

  7. 2 Tbsp Dijon mustard

  8. 1 tsp salt

  9. 1/2 tsp pepper

  10. 2 large eggs, hard-cooked, cooled and chopped

  11. 1 cup chopped celery

  12. 1/2 cup sliced red onion

  13. 1/4 cup minced sweet gherkins

Instructions Jump to Ingredients ↑

  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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