Warm German Potato Salad with Grilled Kielbasa Recipe

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Warm German Potato Salad with Grilled Kielbasa

With grilled asparagus and kielbasa, this vinegar-based potato salad becomes a one-bowl meal. If you can't find fingerling potatoes, use baby new potatoes. And for added nutrition, toss in baby spinach and halved cherry tomatoes before serving.

Prep

Minutes

Cook

Minutes

Makes

Servings

Ingredients

12 ounces Coleman Natural Kielbasa Rope
1/3 cup olive oil, divided
1/4 cup apple cider vinegar
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 tablespoon grainy mustard
1 tablespoon honey
1/2 teaspoon each salt and freshly ground pepper, divided
2 1/2 pounds fingerling potatoes, halved lengthwise
1 bunch asparagus

Made with Our

Step 1

Whisk 1/4 cup oil with vinegar, gherkins, dill, parsley, chives, mustard, honey and half the salt and pepper. Set aside.

Step 2

Cook the potatoes in boiling salted water for 10 minutes or until fork tender. Drain well. Toss with the remaining oil, salt and pepper. Transfer to a disposable foil roasting pan.

Step 3

Preheat the grill to medium-high; lightly coat the grate with cooking oil. Place the roasting pan on the grill. Cook, stirring occasionally, for 10 minutes, or until lightly golden brown. Toss the asparagus with 2 tablespoons of the vinaigrette. Grill, turning as needed, for 5 minutes or until tender-crisp. Grill the kielbasa for 1 to 2 minutes per side or until well-marked and heated through.