Friday, May 27, 2011

Warm Potato Salad

When you need a quick and very easy meal, turn to this. By the time the potatoes are cooked, you’re read to eat dinner. Kielbasa is sliced thin and sautéed in a pan until slightly crispy and cooked through. It then gets mixed with creamy baby red new potatoes and this delicious Dijon dressing.  There are some nice flavors in this dish and they all compliment each other very well. The kielbasa is smoky, the potatoes are creamy and the dressing is tangy.

What You Need

1 1/2 lbs red new potatoes
1 lb kielbasa (1 ring)
2 tbs Dijon mustard
1 bunch scallion, chopped
1 handful parsley, finely chopped
1 tbs veg or olive oil
1 tbs red wine or apple cider vinegar
salt and pepper

What To Do:

In a large pot, cover the potatoes (keep them whole unless DSCF5820you get a big one or two) with water and bring to a boil. These potatoes should be the small red ones, small enough that when you cut them in half or in quarters they become bite size. Once the water boil, add some salt and cook until fork tender, 20-30 minutes. Meanwhile, make the dressing by whisking together the Dijon, vinegar and oil. Stir in the scallions and some salt and pepper. Heat a sauté pan over medium heat. Slice your kielbasa into rounds, about 1/4 inch thick. Place in your heated sauté pan and cook until heated through and browned on both sides. Once the potatoes are cooked through, drain and let cool slightly. Slice the potatoes in half or into quarters depending on their size and toss with the dressing. Add in the kielbasa and the parsley and stir again. Serve.

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