Food & Cooking Recipes Appetizers Kielbasa Bites with Grainy-Mustard Potato Salad 4.0 (2) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs Servings: 12 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. Ingredients 1 pound baby Yukon gold or new potatoes, peeled and sliced ½ inch thick Coarse salt and freshly ground pepper ¼ 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 Directions 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. 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. Rate it Print