Lunch: Bobby's Favorite Sausage Potato Salad

A meaty twist on a classic potato salad.

Ingredients

1 lb red potatoes
3 tablespoons extra-virgin olive oil, plus 2 teaspoons, divided
8 oz 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 black pepper, freshly cracked

Instructions

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 3 tablespoons of 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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