- 4
Ingredients
- Accompaniment:
- 4 SERVINGS
- 2 pounds small red boiling potatoes, halved or quartered if large
- 1/2 cup finely chopped sweet onion
- 3 tablespoons olive oil
- 2 tablespoons cider vinegar
- 1/4 cup coarsely chopped flat-leaf parsley
- 1 pound smoked kielbasa
- grainy mustard
Preparation
Step 1
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
Cooks' note:
Kielbasa can be grilled in a hot lightly oiled large (2-burner) ridged grill pan over medium-high heat.