Kielbasa Bites With Grainy Mustard Potato Salad Food

KIELBASA BITES WITH GRAINY-MUSTARD POTATO SALAD

Steps:

• 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.

MUSTARD-ROASTED POTATOES

Steps:

• Preheat the oven to 425 degrees.
• Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.
• Serve hot sprinkled with chopped parsley and a little extra salt.

SHEET-PAN KIELBASA AND VEGETABLES

Steps:

• Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray. In large bowl, mix 2 tablespoons of the melted butter and the salt. Add potatoes; toss to coat. Place potatoes skin sides down in single layer on pan. Roast 18 to 22 minutes or until very tender when pierced with knife. Remove from oven; stir.
• Add sausage to potatoes, and move to one side of pan, making room for vegetables.
• In same large bowl, mix remaining 1 tablespoon melted butter and the onions. Add kale; toss to coat. Arrange in single layer in pan next to potatoes and sausage. Roast 8 to 10 minutes or until kale is tender and potatoes are browned and fork-tender. Stir to combine.
• Meanwhile, make Dressing. In small bowl, mix mustard, vinegar, sugar and pepper with whisk. Gradually add oil, beating constantly until well blended. Drizzle over sheet pan.

NEW POTATO, KIELBASA AND GRUYèRE SALAD

Steps:

• Cook potatoes in large saucepan of boiling water until tender, about 20 minutes. Drain and cool slightly. Peel and slice potatoes. Transfer to large bowl. Gently mix in vinegar and green onions, using rubber spatula. Cool.
• Combine yogurt, mayonnaise, horseradish and caraway. Mix into potatoes. Add kielbasa and cheese. Season with salt and pepper. Line plates with endive. Spoon salad atop.

GRILLED KIELBASA WITH WARM POTATO SALAD

Steps:

• Generously cover potatoes with water in a large saucepan and add 1 tsp salt. Bring to a boil, then simmer, partially covered, until potatoes are tender, 10 to 15 minutes. Drain.
• Meanwhile, whisk together onion, oil, vinegar, 1/2 tsp salt, and 1/4 tsp pepper in a large bowl.
• Add hot potatoes and parsley to vinaigrette and toss.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
• Cut kielbasa crosswise into 4 sections, then halve each section lengthwise.
• Oil grill rack, then grill kielbasa, covered only if using a gas grill, turning once, until sizzling and grill marks appear, about 4 minutes total.
• Serve kielbasa with potato salad (warm or at room temperature).
• Serve with:
• Coleslaw

MUSTARD POTATO SALAD

Steps:

• 1. Put all ingredients in large bowl. Mix well.
• 2. Adjust seasoning as needed. May need more mustard, salt, pepper, or mayonnaise
• 3. Refrigerate until cold. Overnight is best for flavors to blend. Enjoy.

HONEY MUSTARD KIELBASA AND POTATOES

Steps:

• In a small bowl, combine wine, beer or chicken broth, mustard and brown sugar.
• In large roasting pan, combine kielbasa, potatoes, onion and mustard mixture.
• Toss to coat well.
• Bake at 400 for 40-50 minutes or until potatoes are tender, stirring occasionally.
• Garnish with parsley.

HOT POTATO SALAD WITH KIELBASA

Steps:

• Cook potatoes, drain and keep warm.
• Heat kielbasa in water to cover. Retain water and keep meat warm.
• Brown and drain bacon. In 1/4 cup of drippings cook onion until tender. Add flour to drippings and onion.
• Add water and vinegar. Stir until thick. If too thick add additional water.
• Add sugar and seasonings. Remove from heat. Pour over warm potatoes and add kielbasa and crumbled bacon and chopped eggs.
• Serve or keep warm in slow cooker.

KIELBASA WITH HONEY MUSTARD

Steps:

• Preheat oven to broil. Line a baking sheet with aluminum foil. Slice kielbasa diagonally into 1/4 inch pieces.
• In a medium-size skillet saute kielbasa in ginger ale until they are heated through. Drain well. Arrange the kielbasa on the prepared baking sheet, then sprinkle them with brown sugar.
• Broil the kielbasa until the brown sugar melts and begins to crystallize, check after 3 to 5 minutes. Serve the kielbasa with honey mustard for dipping.