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Warm German Potato Salad with Grilled Kielbasa

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.

Recipe Quick Facts

Prep
7
Minutes .
Cook
27
Minutes .
Makes
8
Servings .
The link to Warm German Potato Salad with Grilled Kielbasa has been copied

Ingredients

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

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

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

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.

Step 4

Step 4

Cut asparagus into bite-size pieces. Toss potatoes, asparagus and kielbasa with remaining vinaigrette. Serve warm or room temperature.