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50 mins
Sausage and Potato Salad Recipe

Sausage and Potato Salad

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Sausage and Potato Salad is is one of those real summer comfort foods. Kielbasa (also known as kołbasa, klobasa, kobasa, kolbasi, kovbasa, kobasi, and kubasa) is a type of Eastern European sausage that is commonly available in most places of the world. (Sometimes also known as Polish sausage or Ukrainian sausage or even kubie).

There are several breeds of red-skinned potatoes and any of them will work just fine. Some of the well-know ones are Red La Soda, Red Norland, Red Pontiac (also known as Dakota Chief). In fact, if you want, there's a whole list on the Washington State University website

      Preparation Time: 15 Minutes

      Cooking Time: 35 Minutes

Ingredients for Sausage and Potato Salad

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
1 lb
red potatoes
1 tablespoon
olive oil
8 oz
kielbasa (or similar sausage)
1 stalk
celery
2
spring onions
FOR THE DRESSING
½ tablespoon
red wine vinegar
1 level tablespoon
Dijon mustard
1 clove
garlic
 
salt and pepper
3 tablespoons
extra-virgin olive oil

 

How to Cook Sausage and Potato Salad

  1. Place the potatoes (unpeeled) into a large pan and cover with about 2" (5cm) of salted water. Bring to the boil over medium heat until the potatoes are tender, about 20-25 minutes. Drain the water and allow the potatoes to cool then quarter them and transfer them to a large serving bowl.
  2. Meanwhile, slice the kielbasa into ¼" (6mm) thick rounds. In a large skillet or frying pan, heat the olive oil over medium-high heat, add the kielbasa slices and cook them until brown. When cooked, transfer them to a paper towel to drain off surplus fat, then add them to the bowl with the potatoes.
  3. Finely chop the celery and thinly slice the spring onions. Add these to the potato and kielbasa slices.
  4. For the dressing, peel and crush (mince) the garlic and place in a small bowl along with about ¼ teaspoon of salt and ¼ teaspoon of freshly ground black pepper. Add the vinegar and mustard and mix well. Slowly whisk in the oil in a long steady stream. Add the dressing to the potato mixture and toss to combine. Serve warm or at room temperature.

 
Graham GRAHAM'S HOT TIP:
If you can't get hold of kielbasa (or if you have family or guests who don't like it), you can substitute frankfurter sausages if you wish. Not quite the same, but perfectly edible nonetheless!
 
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Reviews of Sausage and Potato Salad

Rating 5 out of 5 - Many cooks will make this recipe again April 30 2014
This is one awesome salad, slightly reminiscent of Potato Salads I had when I spent some time in Germany. I've made this several times now -always to rave reviews from friends and family. I often make up a big batch and, after eating it for several days, I add hard boiled eggs just for a change, and it is even more delicious. The other thing I've done to vary it is use grained mustard in the dressing instead of plain Dijon. Highly recommend this recipe.
(2 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again January 04 2014
This recipe is very very tasty and mildly tangy. I nearly always add more celery and onions because I love the crunch and flavor they add. I even thought about adding a few bits of green pepper but I'm just not ready to vary the flavor yet. It's too good for that! I often take this for lunch at work. When I do, I also take along a bit more dressing otherwise the salad can dry up a little. Some of my fellow workers have asked me for the recipe after tasting it. This is wonderful, I love it!
(4 reviews)
 

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