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Categories:
red potatoes extra-virgin olive oil kielbasa celery green onion red wine vinegar mustard garlic salt fresh ground black pepper extra-virgin olive oil
Viewed: 59 - Published at: 7 years agoIngredients
- 1 lb red potatoes, unpeeled
- 2 teaspoons extra virgin olive oil
- 1/2 lb kielbasa, sliced into 1/4 inch rounds
- 1/2 celery, chopped fine
- 1/4 cup green onion, sliced thin
- 1 1/2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 3 tablespoons extra virgin olive oil
Method
- In a large dutchpan, bring water to a boil; add potatoes and boil for about 25 minutes or until tender.
- Let potatoes cool; cut them into quarters and place in a large mixing/serving bowl.
- In a large skillet, heat 2 tsp oil over medium-high heat; brown keilbasa and transfer to a paper towel-lined plate to drain and add keilbasa to potatoes.
- For the dressing, whisk vinegar, mustard, garlic,salt and pepper until combined; slowly whisk in 3 Tbsp of oil.
- Add dressing, celery and onions to potato/keilbasa bowl and toss to combine.
- Serve warm or at room temperature.
