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Sausage and Potato Salad

Ready in 50 mins

Recipe by Graham 

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.

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'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!