POTATO SALAD WITH KIELBASA

By porklion

This side dish is as hearty and delicious as they come, with chunks of potato and kielbasa tossed with light mayo and sour cream, Dijon mustard, hard-cooked eggs and veggies.

Ingredients

• 9 medium (about 3 lb) all-purpose potatoes, peeled and cut in 1-in. pieces
• 8 ounce(s) kielbasa, cut crosswise in thirds
• 1/2 cup(s) light mayonnaise
• 1/2 cup(s) reduced-fat sour cream
• 1/4 cup(s) water
• 2 tablespoon(s) Dijon mustard
• 1 teaspoon(s) salt
• 1/2 teaspoon(s) pepper
• 2 large eggs, hard-cooked, cooled and chopped
• 1 cup(s) chopped celery
• 1/2 cup(s) sliced red onion
• 1/4 cup(s) minced sweet gherkins

Details

Servings 6
Preparation time 50mins
Cooking time 75mins
Adapted from womansday.com

Preparation

Step 1

Cook potatoes in gently boiling water to cover until firm-tender. Drain and let cool slightly.

Meanwhile heat a large skillet over medium-high heat. Add kielbasa and cook, turning often, about 5 minutes until most of the skin is charred and starts to split. Remove to a cutting board. When cool enough to handle, cut each piece in half lengthwise, then crosswise into 1⁄4-in.-thick slices.

Mix Dressing ingredients in a large bowl until blended. Stir in potatoes, kielbasa and remaining ingredients, breaking up potatoes slightly.Try this with other sausages, such as knockwurst, bratwurst, andouille or chorizo. For a lower-fat version, use turkey kielbasa.