Best Hot Potato Salad With Kielbasa Recipes

KIELBASA HOT POTATO SLAW

Steps:

• In a small bowl, whisk the first 6 ingredients until smooth. In a large skillet, heat oil over medium-high heat. Add kielbasa, potatoes, onion, red pepper and bacon; cook and stir 3-5 minutes or until kielbasa is lightly browned., Add water and bouillon; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until potatoes are almost tender. Add coleslaw; cook, covered, 4-6 minutes longer or until tender, stirring occasionally., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened.

KIELBASA POTATO SALAD

Steps:

• Boil potatoes until fork tender. Drain water and leave in pan to cool off enough to handle.
• In a saucepan, boil eggs until done. Drain and rinse with cold water. Peel, chop and add to large mixing bowl.
• While the potatoes and eggs are boiling, slice the kielbasa in half and then slice again into 1/4" pieces. Place kielbasa in a frying pan with 2 tablespoons of water and cook on low, turning occasionally until done.
• Rub a little oil on the red peppers and roast over open flame until charred. Put into an air tight container for about 10 minutes. Peel off skin and chop, add to bowl.
• Cube potatoes into 1" squares, add to bowl.
• Add the juice from the pepperoncini and the remaining ingredients, stir and serve warm (no need to put in the oven since the potatoes are still warm, however, can place in oven on 200°­ until ready to serve. Cover with foil so it doesn't dry out.
• Also good served cold.
• Enjoy!

HOT POTATO SALAD WITH KIELBASA

Steps:

• Cook potatoes, drain and keep warm.
• Heat kielbasa in water to cover. Retain water and keep meat warm.
• Brown and drain bacon. In 1/4 cup of drippings cook onion until tender. Add flour to drippings and onion.
• Add water and vinegar. Stir until thick. If too thick add additional water.
• Add sugar and seasonings. Remove from heat. Pour over warm potatoes and add kielbasa and crumbled bacon and chopped eggs.
• Serve or keep warm in slow cooker.

SAUSAGE POTATO SALAD

Steps:

• Bring a large pot of water to a boil. Add the potatoes; boil about 25 minutes or until tender. Drain and let cool. Cut potatoes into quarters and place in a large bowl.
• In a large skillet, heat the 2 teaspoons oil over medium-high heat. Brown the kielbasa. Transfer to a paper towel-lined plate to drain. Add kielbasa to the bowl with the potatoes along with celery and green onions.
• For the dressing, in a small bowl, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly whisk in oil. Add the dressing, celery and green onions to the potato mixture and toss to combine. Serve warm or at room temperature.

GRILLED KIELBASA WITH WARM POTATO SALAD

Steps:

• 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

WARM POTATO SALAD WITH SAUSAGE

Steps:

• Boil the potatoes in a small pot with plenty of water for about 20 minutes, or until tender. After about 10 minutes, prick the sausages and put them in a small skillet that you've rubbed with oil. Brown on both sides, and cook slowly, turning occasionally, for a total of about 20 minutes. Meanwhile, make the dressing by mixing all the dressing ingredients in a bowl. When the potatoes are ready, drain them and cut them into fairly thick slices (no need to peel them, unless you prefer to). Toss the warm potatoes with the vinaigrette. At this point, the sausages should be ready. Remove them to a plate, and add a splash of red wine to the pan, cooking it down quickly until it is syrupy. Pour this bit of pan juice over however much of the sausage you plan to eat right away, and serve it to yourself with the warm potato salad.
• Second Round
• I've deliberately called for more sausage here than I would eat in one sitting, because I like to have some cooked sausage in the fridge to use in a frittata or an omelet or a hearty soup, or to add to a pasta sauce. It's very handy. So determine for yourself how much sausage you want to cook.

GERMAN POTATO SALAD WITH KIELBASA

Steps:

• Preheat the oven to 400°F.
• Place the potatoes in a pot and cover with water. Bring to a boil and cook until fork tender, about 15 to 18 minutes.
• Arrange the bacon on a slotted broiler pan and place in the middle of the oven. Bake the bacon until crisp, 10 to 12 minutes. Cool, chop, and reserve.
• Heat in a medium skillet over medium-high heat and add 2 tablespoons of olive oil. Add the red onion and sauté until just tender, about 5 minutes. Add the vinegar and stock and turn off the heat.
• Preheat grill pan or a large nonstick skilled over medium-high heat. Drizzle the sliced kielbasa with a bit of olive oil and arrange on the preheated hot grill or in the preheated skillet. Cook for 2 minutes on each side, until hot and crisp on the edges.
• Drain the potatoes and return to the hot pot. Fold the onion mixture inches Add the bacon, parsley, salt, and pepper. Drizzle in the remaining olive oil and add the cooked kielbasa.