Ingredients Jump to Instructions ↓

  1. 1 pound red potatoes

  2. 2 teaspoons extra virgin olive oil

  3. 8 ounces kielbasa, sliced into 1/4-inchthick rounds

  4. 1 stalk celery, finely chopped (1/2 cup)

  5. 2 green onions, thinly sliced (1/4 cup) DRESSING:

  6. 1 1/2 tablespoons red wine vinegar

  7. 1 tablespoon Dijon mustard

  8. 1 clove garlic, minced

  9. 1/4 teaspoon salt

  10. 1/4 teaspoon freshly ground black pepper

  11. 3 tablespoons extra virgin olive oil

Instructions Jump to Ingredients ↑

  1. 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. For the dressing, in a small bowl, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly whisk in the 3 tablespoons oil. Add the dressing, celery, and green onions to the potato mixture and toss to combine. Serve warm or at room temperature.


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