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.

Warm German Potato Salad

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Course: Dinner
Cuisine: German
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Degree of Difficulty : Easy
Servings: 2 people


  • 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


  • 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.


  • Spoon a serving amount into a bowl and top with 2-3 sprigs parsley chopped, serve with toasted baguette.

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