Kielbasa Potato Salad Recipes

Steps:

• 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.

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon to drain. Saute onion in drippings for 1 minute. Add sausage; cook until lightly browned. Add potatoes; cook 2 minutes longer. Drain., Transfer sausage mixture to a 3-qt. slow cooker. In a small bowl, combine the soup, sauerkraut, water, vinegar, sugar, salt and pepper. Pour over sausage mixture. Sprinkle with bacon. Cover and cook on low until potatoes are tender, 6-7 hours.

Steps:

• Preheat the oven to 400°F.
• Place the potatoes in a pot and cover with water. Bring to a boil and cook until fork tender, about 15 to 18 minutes.
• Arrange the bacon on a slotted broiler pan and place in the middle of the oven. Bake the bacon until crisp, 10 to 12 minutes. Cool, chop, and reserve.
• Heat in a medium skillet over medium-high heat and add 2 tablespoons of olive oil. Add the red onion and sauté until just tender, about 5 minutes. Add the vinegar and stock and turn off the heat.
• Preheat grill pan or a large nonstick skilled over medium-high heat. Drizzle the sliced kielbasa with a bit of olive oil and arrange on the preheated hot grill or in the preheated skillet. Cook for 2 minutes on each side, until hot and crisp on the edges.
• Drain the potatoes and return to the hot pot. Fold the onion mixture inches Add the bacon, parsley, salt, and pepper. Drizzle in the remaining olive oil and add the cooked kielbasa.

Steps:

• Preheat the oven to 400°F.
• Place the potatoes in a pot and cover with water. Bring to a boil, add the salt, and boil the potatoes until just fork tender, 15 to 18 minutes.
• Arrange the bacon on a slotted broiler pan and place in the middle of the oven. Bake the bacon until crisp, 10 to 12 minutes. Cool, chop, and reserve.
• Heat a medium skillet over medium-high heat and add 2 tablespoons of the EVOO (twice around the pan). Add the red onion and sauté until just tender, 5 minutes. Add the kale in small bunches until all is wilted down. Add the vinegar and stock and turn off the heat.
• Preheat a grill pan or a large nonstick skillet over medium-high heat. Drizzle the sliced kielbasa with a bit of EVOO and arrange on the preheated hot grill or in the preheated skillet. Cook for 2 minutes on each side, until hot through and crisp at the edges.
• Drain the potatoes and return to the hot pot. Fold in the onion and kale mixture. Add the bacon, parsley, salt, and pepper, drizzle in the remaining tablespoon of EVOO, and fold in the cooked kielbasa.

Steps:

• Generously cover potatoes with water in a large saucepan and add 1 tsp salt. Bring to a boil, then simmer, partially covered, until potatoes are tender, 10 to 15 minutes. Drain.
• Meanwhile, whisk together onion, oil, vinegar, 1/2 tsp salt, and 1/4 tsp pepper in a large bowl.
• Add hot potatoes and parsley to vinaigrette and toss.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
• Cut kielbasa crosswise into 4 sections, then halve each section lengthwise.
• Oil grill rack, then grill kielbasa, covered only if using a gas grill, turning once, until sizzling and grill marks appear, about 4 minutes total.
• Serve kielbasa with potato salad (warm or at room temperature).
• Serve with:
• Coleslaw

Steps:

• Bring a large pot of water to a boil. Add potatoes and 1 tablespoon salt. Return to a boil; cook until tender, about 8 minutes. Drain; immediately toss with oil, vinegar, mustard, and 1 1/2 teaspoons salt; season with pepper. Refrigerate until cool, about 30 minutes. Stir in chives.
• Meanwhile, heat grill to high. Brush grates with oil. Grill kielbasa until heated through and charred, about 3 minutes per side. Cut crosswise on the bias into 2-inch pieces. Serve with potato salad.

Steps:

• In a large dutchpan, bring water to a boil; add potatoes and boil for about 25 minutes or until tender.
• Let potatoes cool; cut them into quarters and place in a large mixing/serving bowl.
• In a large skillet, heat 2 tsp oil over medium-high heat; brown keilbasa and transfer to a paper towel-lined plate to drain and add keilbasa to potatoes.
• For the dressing, whisk vinegar, mustard, garlic,salt and pepper until combined; slowly whisk in 3 Tbsp of oil.
• Add dressing, celery and onions to potato/keilbasa bowl and toss to combine.
• Serve warm or at room temperature.

Steps:

• Cook potatoes, drain and keep warm.
• Heat kielbasa in water to cover. Retain water and keep meat warm.
• Brown and drain bacon. In 1/4 cup of drippings cook onion until tender. Add flour to drippings and onion.
• Add water and vinegar. Stir until thick. If too thick add additional water.
• Add sugar and seasonings. Remove from heat. Pour over warm potatoes and add kielbasa and crumbled bacon and chopped eggs.
• Serve or keep warm in slow cooker.

Steps:

• Cook potatoes in large saucepan of boiling water until tender, about 20 minutes. Drain and cool slightly. Peel and slice potatoes. Transfer to large bowl. Gently mix in vinegar and green onions, using rubber spatula. Cool.
• Combine yogurt, mayonnaise, horseradish and caraway. Mix into potatoes. Add kielbasa and cheese. Season with salt and pepper. Line plates with endive. Spoon salad atop.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender but firm. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink. Remove and cut into 1/4-in. slices; set aside. , In the same skillet, combine the sugar, flour, salt, mustard and celery seed. Cook and stir over medium heat in butter until mixture is hot and bubbly. Gradually add broth and vinegar; bring to a boil. Cook and stir until thickened. Stir in the onion, celery, parsley, and sausage. , Drain potatoes; peel and slice into skillet. Gently stir into sausage mixture. Heat through.

Steps:

• In a nonstick skillet, brown sausage. Drain on paper towels. In a large bowl, combine peas, apples, green pepper, onions and sausage. , In a small bowl, combine the dressing ingredients. Pour over sausage mixture; toss to coat. Cover and refrigerate for 4 hours or overnight.