WARM POTATO AND KIELBASA SALAD

Warm Potato and Kielbasa Salad image

Provided by Food Network Kitchen

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 11

2 pounds baby potatoes, halved
Kosher salt
1/4 cup extra-virgin olive oil
12 ounces kielbasa, cut into 1/2-inch chunks
1 large red onion, thickly sliced
1/4 cup apple cider vinegar
2 tablespoons whole-grain mustard
Freshly ground pepper
4 stalks celery, chopped, plus 1/2 cup celery leaves
1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill

Steps:

Put the potatoes in a large pot and cover with water by a few inches; season with salt. Bring to a simmer and cook until tender, 8 to 10 minutes. Drain the potatoes.
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the kielbasa and cook, tossing, until well browned, 3 to 4 minutes. Add the red onion and cook until just wilted but still crunchy, 1 to 2 minutes. Reduce the heat to low and whisk in the vinegar and mustard. Whisk in the remaining 2 tablespoons olive oil until smooth; season with 1/2 teaspoon salt and a few grinds of pepper.
Transfer the hot potatoes to a large serving dish. Season the potatoes with 1 teaspoon salt, then pour the kielbasa mixture on top and gently toss. Add the celery, celery leaves, parsley and dill; toss. Serve warm.