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.
Ingredients
- 8-10 baby red skinned potatoes or 2 medium white potatoes cooked in their skins
- 1 tbsp olive oil
- 1/3 medium red onion finely chopped
- 1/2 lb kielbasa sausage sliced on diagonal
- 1 tbsp grainy mustard
- 1 tsp dry mustard
- 1 tsp celery seed
- 1 tbsp sugar
- 1/2 tsp kosher salt
- freshly ground black pepper
- 1/2 cup chicken or beef broth
- 1/3 cup cider vinegar
- 2-3 sprigs parsley chopped
Instructions
- Gather all ingredients before starting recipe.
- Add 8-10 baby red skinned potatoes or 2 medium white potatoes cut into 1" cubes or quarters to a medium saucepan, 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,
- Peel and finely chop 1/3 medium red onion and heat 1 tbsp olive oil over medium high heat in a medium skillet.
- Add onions and 1/2 lb kielbasa sausage, sliced and turn heat down to medium and sauté until the sausage has turned a nice brown color, make sure that the onions do not burn.
- Add 1 tbsp grainy mustard, 1 tsp dry mustard, 1 tsp celery seed, 1 tbsp sugar, 1/2 tsp kosher salt, freshly ground black pepper and deglaze with 1/3 cup cider vinegar stir until glossy then add 1/2 cup chicken or beef broth and reduce the liquid by 1/3.
- 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.
Serving
- Spoon a serving amount into a bowl and top with 2-3 sprigs parsley chopped, serve with toasted baguette.
