Best 7 Grilled Kielbasa With Warm Potato Salad Recipes

KIELBASA POTATO SALAD

Steps:

• Boil potatoes until fork tender. Drain water and leave in pan to cool off enough to handle.
• In a saucepan, boil eggs until done. Drain and rinse with cold water. Peel, chop and add to large mixing bowl.
• While the potatoes and eggs are boiling, slice the kielbasa in half and then slice again into 1/4" pieces. Place kielbasa in a frying pan with 2 tablespoons of water and cook on low, turning occasionally until done.
• Rub a little oil on the red peppers and roast over open flame until charred. Put into an air tight container for about 10 minutes. Peel off skin and chop, add to bowl.
• Cube potatoes into 1" squares, add to bowl.
• Add the juice from the pepperoncini and the remaining ingredients, stir and serve warm (no need to put in the oven since the potatoes are still warm, however, can place in oven on 200°­ until ready to serve. Cover with foil so it doesn't dry out.
• Also good served cold.
• Enjoy!

POTATO KIELBASA SKILLET

Steps:

• Place potatoes and water in a microwave-safe dish. Microwave, covered, on high until potatoes are tender, 3-4 minutes; drain., Meanwhile, mix brown sugar, vinegar, mustard, thyme and pepper. In a large skillet, heat oil over medium-high heat; saute onion and kielbasa until onion is tender., Add potatoes; cook and stir until lightly browned, 3-5 minutes. Stir in brown sugar mixture; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes, stirring occasionally. Stir in spinach until wilted. Stir in bacon.

WARM POTATO AND KIELBASA SALAD

Steps:

• Put the potatoes in a large pot and cover with water by a few inches; season with salt. Bring to a simmer and cook until tender, 8 to 10 minutes. Drain the potatoes.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the kielbasa and cook, tossing, until well browned, 3 to 4 minutes. Add the red onion and cook until just wilted but still crunchy, 1 to 2 minutes. Reduce the heat to low and whisk in the vinegar and mustard. Whisk in the remaining 2 tablespoons olive oil until smooth; season with 1/2 teaspoon salt and a few grinds of pepper.
• Transfer the hot potatoes to a large serving dish. Season the potatoes with 1 teaspoon salt, then pour the kielbasa mixture on top and gently toss. Add the celery, celery leaves, parsley and dill; toss. Serve warm.

SAUSAGE POTATO SALAD

Steps:

• Bring a large pot of water to a boil. Add the potatoes; boil about 25 minutes or until tender. Drain and let cool. Cut potatoes into quarters and place in a large bowl.
• In a large skillet, heat the 2 teaspoons oil over medium-high heat. Brown the kielbasa. Transfer to a paper towel-lined plate to drain. Add kielbasa to the bowl with the potatoes along with celery and green onions.
• For the dressing, in a small bowl, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly whisk in oil. Add the dressing, celery and green onions to the potato mixture and toss to combine. Serve warm or at room temperature.

DEEN BROS. KIELBASA POTATO SALAD

Steps:

• In a large dutchpan, bring water to a boil; add potatoes and boil for about 25 minutes or until tender.
• Let potatoes cool; cut them into quarters and place in a large mixing/serving bowl.
• In a large skillet, heat 2 tsp oil over medium-high heat; brown keilbasa and transfer to a paper towel-lined plate to drain and add keilbasa to potatoes.
• For the dressing, whisk vinegar, mustard, garlic,salt and pepper until combined; slowly whisk in 3 Tbsp of oil.
• Add dressing, celery and onions to potato/keilbasa bowl and toss to combine.
• Serve warm or at room temperature.

KIELBASA PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Place pasta in a large bowl; add the sausage, olives and Parmesan cheese. In a small bowl, combine the mayonnaise, vinegar and salad dressing mix. Stir into the pasta mixture. Add croutons and toss to coat. Serve immediately.

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.