Best 7 New Potato Kielbasa And Gruyère Salad Recipes

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Indulge in the delightful New Potato, Kielbasa, and Gruyère Salad, a tantalizing symphony of flavors and textures that will elevate your taste buds. This vibrant salad features tender new potatoes, smoky kielbasa sausage, nutty Gruyère cheese, and a tangy Dijon vinaigrette, all harmoniously combined to create a dish that is both satisfying and refreshing. As a delightful addition, the article also offers three other delectable recipes: a refreshing Mediterranean Orzo Salad, a flavor-packed Shaved Brussels Sprout Salad with Warm Bacon Dressing, and a hearty and comforting One-Pot Creamy Tortellini Soup. Each recipe promises a unique culinary experience, catering to diverse preferences and dietary needs. Whether you seek a light and zesty side dish, a hearty main course, or a creamy and comforting soup, this article has it all. Embark on a culinary journey and discover the perfect recipe to tantalize your taste buds and nourish your soul.

Let's cook with our recipes!

WARM POTATO AND KIELBASA SALAD



Warm Potato and Kielbasa Salad image

Crisped up kielbasa and a warm mustardy dressing make this a standout potato salad. Dressing the potatoes while warm helps soak up the flavors of the dressing, and the raw crunchy celery and fresh herbs perk up the whole dish.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 11

2 pounds baby potatoes, halved
Kosher salt
1/4 cup extra-virgin olive oil
12 ounces kielbasa, cut into 1/2-inch chunks
1 large red onion, thickly sliced
1/4 cup apple cider vinegar
2 tablespoons whole-grain mustard
Freshly ground pepper
4 stalks celery, chopped, plus 1/2 cup celery leaves
1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill

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.

HOT POTATO SALAD WITH KIELBASA



Hot Potato Salad With Kielbasa image

Make and share this Hot Potato Salad With Kielbasa recipe from Food.com.

Provided by ElaineAnn

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

6 potatoes, peeled and sliced
6 slices bacon (more if desired)
1 onion, chopped
1/4 cup flour
1 cup water
1/2 cup vinegar
2 tablespoons sugar
1 teaspoon salt
1 lb kielbasa
3 eggs, hard cooked
pepper, to taste

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 BITES WITH GRAINY-MUSTARD POTATO SALAD



Kielbasa Bites with Grainy-Mustard Potato Salad image

Links of Polish sausage are grilled to highlight their garlicky flavor. Sliced into small pieces, they contrast nicely with buttery Yukon gold potatoes with a light coating of grainy-mustard vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h

Number Of Ingredients 7

1 pound baby Yukon gold or new potatoes, peeled and sliced 1/2 inch thick
Coarse salt and freshly ground pepper
1/4 cup safflower oil, plus more for brushing
2 tablespoons white-wine vinegar
1 tablespoon plus 1 teaspoon grainy mustard
3 tablespoons chopped fresh chives
2 pounds kielbasa, halved lengthwise

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.

POTATO KIELBASA SKILLET



Potato Kielbasa Skillet image

No need to hunt through kielbasa and potato recipes, this smoky take steals the show as a hearty home-style, all-in-one meal. It's especially perfect on those cold late fall and early winter nights. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 pound red potatoes (3-4 medium), cut into 1-inch pieces
3 tablespoons water
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 tablespoon olive oil
1/2 cup chopped onion
3/4 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
4 cups fresh baby spinach
5 bacon strips, cooked and crumbled

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.

Nutrition Facts : Calories 472 calories, Fat 31g fat (10g saturated fat), Cholesterol 66mg cholesterol, Sodium 873mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 3g fiber), Protein 17g protein.

GERMAN POTATO SALAD WITH KIELBASA



German Potato Salad With Kielbasa image

Make and share this German Potato Salad With Kielbasa recipe from Food.com.

Provided by invictus

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 1/2 lbs red potatoes, skinned and quartered
8 slices bacon
3 tablespoons olive oil
1 medium red onion, sliced
3 tablespoons red wine vinegar
1 cup beef stock
3/4 lb kielbasa, cut into half moons
1/4 cup fresh flat leaf parsley

Steps:

  • Preheat the oven to 400°F.
  • Place the potatoes in a pot and cover with water. Bring to a boil and cook until fork tender, about 15 to 18 minutes.
  • Arrange the bacon on a slotted broiler pan and place in the middle of the oven. Bake the bacon until crisp, 10 to 12 minutes. Cool, chop, and reserve.
  • Heat in a medium skillet over medium-high heat and add 2 tablespoons of olive oil. Add the red onion and sauté until just tender, about 5 minutes. Add the vinegar and stock and turn off the heat.
  • Preheat grill pan or a large nonstick skilled over medium-high heat. Drizzle the sliced kielbasa with a bit of olive oil and arrange on the preheated hot grill or in the preheated skillet. Cook for 2 minutes on each side, until hot and crisp on the edges.
  • Drain the potatoes and return to the hot pot. Fold the onion mixture inches Add the bacon, parsley, salt, and pepper. Drizzle in the remaining olive oil and add the cooked kielbasa.

Nutrition Facts : Calories 642.5, Fat 41.1, SaturatedFat 11.8, Cholesterol 66.9, Sodium 1179.7, Carbohydrate 50.5, Fiber 5.4, Sugar 6.2, Protein 18.7

KIELBASA SUMMER SALAD



Kielbasa Summer Salad image

The unexpected combination of flavors and textures in this cool salad sparks taste buds. It can be a main course for a luncheon or a side dish at a dinner or a barbecue. I've gotten many compliments sharing it as a potluck dish. -Sara Primarolo, Sanquoit, New York

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 11

1 pound smoked kielbasa or Polish sausage, halved and cut into 1/4-inch pieces
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
2 medium tart apples, cut into 1/2-inch chunks
1 medium green pepper, chopped
4 large green onions, thinly sliced
DRESSING:
1/3 cup vegetable oil
3 tablespoons cider vinegar
1 tablespoon Dijon mustard
2 teaspoons sugar
1/2 to 1 teaspoon pepper

Steps:

  • In a nonstick skillet, brown sausage. Drain on paper towels. In a large bowl, combine peas, apples, green pepper, onions and sausage. , In a small bowl, combine the dressing ingredients. Pour over sausage mixture; toss to coat. Cover and refrigerate for 4 hours or overnight.

Nutrition Facts :

NEW POTATO, KIELBASA AND GRUYèRE SALAD



New Potato, Kielbasa and Gruyère Salad image

Categories     Salad     Cheese     Pork     Potato     Side     Sausage     Summer     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 11

1 3/4 pounds medium white-skinned boiling potatoes (about 6)
2 tablespoons cider vinegar
4 green onions, chopped
4 tablespoons plain yogurt
4 tablespoons mayonnaise
4 teaspoons prepared white horseradish
1 teaspoon caraway seeds
1/2 pound kielbasa sausage, sliced into rounds
5 ounces Gruyáre cheese, diced
Salt and freshly ground pepper
Curly endive

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.

Tips:

  • Choose the right potatoes: Waxy potatoes, such as new potatoes or baby potatoes, hold their shape well in salads and are less likely to fall apart.
  • Boil the potatoes until they are just tender: Overcooked potatoes will become mushy and fall apart in the salad.
  • Let the potatoes cool slightly before adding them to the salad: This will help prevent the salad from becoming watery.
  • Use a variety of vegetables in your salad: This will add color, flavor, and texture to the dish.
  • Don't be afraid to experiment with different dressings: A simple vinaigrette is always a good choice, but you can also try a creamy dressing or a tangy mustard dressing.
  • Serve the salad warm or cold: This salad is delicious either way.

Conclusion:

New potato, kielbasa, and Gruyère salad is a delicious and easy-to-make dish that is perfect for a summer potluck or picnic. With its combination of waxy potatoes, smoky kielbasa, melted Gruyère cheese, and a tangy vinaigrette dressing, this salad is sure to be a hit. So next time you're looking for a new and exciting salad recipe, give this one a try!

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