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Kielbasa Bites with Grainy-Mustard Potato Salad


Links of Polish sausage are grilled to highlight their garlicky flavor. Sliced into small pieces, they contrast nicely with buttery Yukon gold potatoes with a light coating of grainy-mustard vinaigrette.

  • Prep:
  • Total Time:
  • Servings: 12

Source: Martha Stewart Living, June 2010


  • 1 pound baby Yukon gold or new potatoes, peeled and sliced 1/2 inch thick
  • Coarse salt and freshly ground pepper
  • 1/4 cup safflower oil, plus more for brushing
  • 2 tablespoons white-wine vinegar
  • 1 tablespoon plus 1 teaspoon grainy mustard
  • 3 tablespoons chopped fresh chives
  • 2 pounds kielbasa, halved lengthwise


  1. Bring a large pot of water to a boil. Add potatoes and 1 tablespoon salt. Return to a boil; cook until tender, about 8 minutes. Drain; immediately toss with oil, vinegar, mustard, and 1 1/2 teaspoons salt; season with pepper. Refrigerate until cool, about 30 minutes. Stir in chives.

  2. Meanwhile, heat grill to high. Brush grates with oil. Grill kielbasa until heated through and charred, about 3 minutes per side. Cut crosswise on the bias into 2-inch pieces. Serve with potato salad.

Cook's Notes

Storage: Potato salad can be refrigerated for up to 2 days. Serving Idea: Scoop some sauerkraut alongside the sausage.

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