New Potato Kielbasa And Gruyère 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:

• 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:

• 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:

• 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:

• 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:

• Place potatoes and water in a microwave-safe dish. Microwave, covered, on high until potatoes are tender, 3-4 minutes; drain., Meanwhile, mix brown sugar, vinegar, mustard, thyme and pepper. In a large skillet, heat oil over medium-high heat; saute onion and kielbasa until onion is tender., Add potatoes; cook and stir until lightly browned, 3-5 minutes. Stir in brown sugar mixture; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes, stirring occasionally. Stir in spinach until wilted. Stir in bacon.

Steps:

• Heat the oil in a saucepan over medium heat. Place kielbasa and potatoes in the saucepan. Cover, and cook 25 minutes, stirring occasionally, until potatoes are tender.
• Mix red bell pepper and yellow bell pepper into the saucepan, and continue cooking 5 minutes, until peppers are just tender.

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.