You may also like
Categories:
water red potatoes extra-virgin olive oil kielbasa celery green onions red wine vinegar mustard clove garlic salt freshly cracked black pepper extra-virgin olive oil
Viewed: 80 - Published at: 5 years agoIngredients
- Water, as needed
- 1 pound red potatoes
- 2 teaspoons extra-virgin olive oil
- 8 ounces 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 freshly cracked black pepper
- 3 tablespoons extra-virgin olive oil
Method
- 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 oil in a long steady stream.
- Add the dressing to the potato mixture and toss to combine.
- Serve warm or at room temperature.
