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WARM POTATO SALAD
This is the first time I've tried Warm Potato Salad. I never thought it would compare to the creamy version I've enjoyed since I was small, but boy, was I wrong.
I loved this. It has sausage in it and a dressing that is "zippy" tasting.
A great alternative to the standard potato salad and great for picnics because of the lack of mayo (not to mention your waistline). Definitely a favorite now.
Warm Potato Salad
Serves 4
Salad:
- Water, as needed
- 1 pound red potatoes
- 2 teaspoons extra-virgin olive oil
- 8 ounces kielbasa or turkey sausage, 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
Dressing:
- 1 1/2 tablespoons red wine vinegar
- tablespoon Dijon mustard
- 1 clove garlic, minced
- 1/4 heaping teaspoon salt
- 1/4 teaspoons freshly cracked black pepper
- 3 tablespoons extra-virgin olive oil
- 2-3 teaspoons honey
Directions
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. Season with salt and pepper.
In a large skillet, heat the 2 teaspoons of oil over medium-high heat. Add the kielbasa or turkey 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.
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