SAUSAGE POTATO SALAD
Provided by Food Network
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Add the potatoes; boil about 25 minutes or until tender. Drain and let cool. Cut potatoes into quarters and place in a large bowl.
- In a large skillet, heat the 2 teaspoons oil over medium-high heat. Brown the kielbasa. Transfer to a paper towel-lined plate to drain. Add kielbasa to the bowl with the potatoes along with celery and green onions.
- For the dressing, in a small bowl, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly whisk in oil. Add the dressing, celery and green onions to the potato mixture and toss to combine. Serve warm or at room temperature.
WARM LYONNAISE SAUSAGE AND POTATO SALAD
Steps:
- In a large saucepan, place the sausage and enough cold water to cover by 2 inches. Bring to a gentle simmer and cook until tender and cooked through, about 30 minutes. Do not let boil. Remove the pan from the heat and let the sausage sit in the hot liquid for 5 minutes. Transfer the sausage to a platter to cool slightly.
- Meanwhile, in another large saucepan, place the potatoes, kosher salt, and enough water to cover by 2 inches. Bring to a boil. Reduce the heat to a low boil and cook until the potatoes are tender yet still firm, 15 to 20 minutes. Drain and let cool slightly. Slice into 1/4-inch thick rounds and place in a large salad bowl. Sprinkle with the white wine while still warm.
- In a mixing bowl, whisk together the Dijon mustard, white wine vinegar, shallots, garlic, salt, and pepper. While whisking, add the oil in a steady stream and whisk until the vinaigrette is thick and emulsified. Adjust the seasoning, to taste. Pour over the potatoes and gently toss to coat.
- Slice the sausage into 1/4-inch thick rounds and add to the potato mixture. Add the chopped parsley and pistachios, and toss gently to combine. Garnish with chervil or baby parsley sprigs and serve warm.
GERMAN POTATO SALAD WITH SAUSAGE
Hearty and saucy, this potato salad is an old family recipe that was updated using cream of potato soup to ease preparation. Despite the "salad" name, this is a hot and filling dish that brings comfort food to the supper. The sausage and sauerkraut give it a special zip. -Teresa McGill, Trotwood, Ohio
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon to drain. Saute onion in drippings for 1 minute. Add sausage; cook until lightly browned. Add potatoes; cook 2 minutes longer. Drain., Transfer sausage mixture to a 3-qt. slow cooker. In a small bowl, combine the soup, sauerkraut, water, vinegar, sugar, salt and pepper. Pour over sausage mixture. Sprinkle with bacon. Cover and cook on low until potatoes are tender, 6-7 hours.
Nutrition Facts : Calories 674 calories, Fat 44g fat (15g saturated fat), Cholesterol 92mg cholesterol, Sodium 1643mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 5g fiber), Protein 22g protein.
POLISH POTATO SALAD
When my in-laws from Poland visited, I made this dish for them, knowing their fondness for sausage and potatoes. They liked it enough to request the recipe, and I gained the reputation of a good cook. -Odette Dallaire, Los Alamos, New Mexico
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4-6 servings.
Number Of Ingredients 14
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender but firm. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink. Remove and cut into 1/4-in. slices; set aside. , In the same skillet, combine the sugar, flour, salt, mustard and celery seed. Cook and stir over medium heat in butter until mixture is hot and bubbly. Gradually add broth and vinegar; bring to a boil. Cook and stir until thickened. Stir in the onion, celery, parsley, and sausage. , Drain potatoes; peel and slice into skillet. Gently stir into sausage mixture. Heat through.
Nutrition Facts :
GERMAN POTATO SALAD WITH SAUSAGE
Provided by Marian Burros
Categories dinner, weekday, side dish
Time 45m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Scrub potatoes and cook in water to cover until potatoes are done, about 17 minutes. If tiny new potatoes are not available, use large ones, scrub and cut into eighths. Cook about 10 minutes.
- Cut sausages into tiny pieces.
- Heat nonstick pan and saute until sausages are cooked, about 7 minutes.
- Mix flour with a little of the vinegar to a smooth paste. Stir in remaining vinegar until smooth; stir in sugar, celery seed and water, and set aside.
- Drain potatoes, and cut into bite-size pieces.
- Chop pimento; trim and thinly slice scallions.
- Stir flour mixture into sausages with potatoes, and stir until mixture thickens. Stir in pimento and scallions.
- Season with salt and pepper.
Nutrition Facts : @context http, Calories 538, UnsaturatedFat 2 grams, Carbohydrate 123 grams, Fat 9 grams, Fiber 49 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 234 milligrams, Sugar 8 grams
WARM POTATO SALAD WITH SAUSAGE
Steps:
- Boil the potatoes in a small pot with plenty of water for about 20 minutes, or until tender. After about 10 minutes, prick the sausages and put them in a small skillet that you've rubbed with oil. Brown on both sides, and cook slowly, turning occasionally, for a total of about 20 minutes. Meanwhile, make the dressing by mixing all the dressing ingredients in a bowl. When the potatoes are ready, drain them and cut them into fairly thick slices (no need to peel them, unless you prefer to). Toss the warm potatoes with the vinaigrette. At this point, the sausages should be ready. Remove them to a plate, and add a splash of red wine to the pan, cooking it down quickly until it is syrupy. Pour this bit of pan juice over however much of the sausage you plan to eat right away, and serve it to yourself with the warm potato salad.
- Second Round
- I've deliberately called for more sausage here than I would eat in one sitting, because I like to have some cooked sausage in the fridge to use in a frittata or an omelet or a hearty soup, or to add to a pasta sauce. It's very handy. So determine for yourself how much sausage you want to cook.
SAUSAGE POTATO SALAD
"I like making this cool potato recipe on warm days. I reduced the oil quite a bit and added a little more honey mustard, giving it a richer taste. Sausage, too, adds good flavor to this hearty salad!" Ginette Starshak - Decatur, Illinois
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- Scrub potatoes; place in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender., For dressing, in a small bowl, combine the oil, honey mustard, vinegar and seasonings. Set aside. In a small nonstick skillet coated with cooking spray, cook and stir sausage until heated through., Drain potatoes; cool slightly. Cut into 1/4-in. slices and place in a bowl. Add the onion, sausage and dressing; toss to coat. Serve warm or chilled.
Nutrition Facts : Calories 162 calories, Fat 7g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 398mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
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