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Sausage Potato Salad


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  • Dressing:
  • Water, as needed
  • 1 pound red potatoes
  • 2 teaspoons extra-virgin olive oil
  • 8 ounces kielbasa, sliced into 1/4-inch thick rounds
  • 1 stalk celery, finely chopped, about 1/2 cup
  • 2 green onions, thinly sliced, about 1/4 cup
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoons freshly cracked black pepper
  • 3 tablespoons extra-virgin olive oil


Servings 4


Step 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.

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.

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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