• 4servings
  • 50minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, E, P
MineralsNatrium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Water, as needed

  2. 1 pound red potatoes

  3. 2 teaspoons extra-virgin olive oil

  4. 8 ounces kielbasa, sliced into 1/4-inch thick rounds

  5. 1 stalk celery, finely chopped, about 1/2 cup

  6. 2 green onions, thinly sliced, about 1/4 cup

  7. 1 1/2 tablespoons red wine vinegar

  8. 1 tablespoon Dijon mustard

  9. 1 clove garlic, minced

  10. 1/4 teaspoon salt

  11. 1/4 teaspoons freshly cracked black pepper

  12. 3 tablespoons extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. For the salad: Bring a large pot of water to a boil over medium heat. Add the potatoes and boil until tender, about 25 minutes. Drain the water and let cool. Quarter the potatoes and transfer them to a large serving bowl.

  2. In a large skillet, heat the 2 teaspoons of oil over medium-high heat. Add the kielbasa slices and cook until brown. Transfer them to a paper towel lined plate to drain. Add the kielbasa to the bowl with the potatoes, along with the celery and green onions.

  3. For the dressing: In a small bowl, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly whisk in the oil in a long steady stream. Add the dressing to the potato mixture and toss to combine. Serve warm or at room temperature.


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