Warm German Potato Salad is often made with bacon, I prefer Polish Sausage and Grainy Mustard. Serve with slices of crunchy baguette for a hearty brunch.

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  • Course Brunch, Warm Meat Salad
  • Cuisine German
  • Keyword 30 Minute Meal, Comfort food, Hearty, Potatoes, Tasty, Week Night Dinner
Servings Prep Time Cook Time
2 people 15 minutes 30 minutes
Passive Time Total Time
45 minutes
Servings Prep Time Cook Time
2 people 15 minutes 30 minutes
Passive Time Total Time
45 minutes
Degree of Difficulty
  • 8-10 baby red skinned potatoes or 2 medium white potatoes cooked in their skins
  • 1 tbspn olive oil
  • 1/3 medium red onion finely chopped
  • 1 lb kielbasa sausage sliced on diagonal
  • 2 tbspn grainy mustard
  • 1 tsp dry mustard
  • 1 tsp celery seed
  • 1 tbspn sugar
  • 1/2 tsp kosher salt
  • freshly ground black pepper
  • 1/3 cup chicken or beef broth
  • 1/3 cup cider vinegar
  • 2-3 sprigs parsley chopped
Servings: people
  1. Gather all ingredients before starting recipe
  2. Add potatoes to a medium sauce pan, cover with water and bring water to a boil. Turn heat down to a light boil and cook until the potatoes are fork tender, about 15 minutes,
When the potatoes are cooked,
  1. Peel and finely chop 1/3 of a red onion
  2. Slice 1 lb of kielbasa into 1/2" slices
  3. Heat olive oil over medium high heat in a medium skillet, add onions and sausage, turn heat down to medium and sauté until the sausage has turned a nice brown color, make sure that the onions do not burn
  4. Add 1 tablespoonful of sugar, grainy mustard , dry mustard, celery seed, freshly ground black pepper, vinegar and broth and stir until glossy and slightly thickened, 3-4 minutes
  5. Slice cooked potatoes into 1" rounds
  6. Add potatoes to sausage mixture and fold the potatoes into the mixture gently, covering all the surfaces of the potato and allowing the juices to be absorbed
  1. Spoon a serving amount into a bowl and top with chopped parsley, serve with toasted baguette

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