Servings: 4 to 6
Prep Time: 15 min
Cook Time: 35 min
Water, as needed
1 pound red potatoes
2 teaspoons extra-virgin olive oil
8 ounces kielbasa, sliced into 1/4-inch thick rounds
1 stalk celery, finely chopped, about 1/2 cup
2 green onions, thinly sliced, about 1/4 cup
1 1/2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoons freshly cracked black pepper
3 tablespoons extra-virgin olive oil
For the salad: Bring a large pot of water to a boil over medium heat. Add the potatoes and boil until tender, about 25 minutes. Drain the water and let cool. Quarter the potatoes and transfer them to a large serving bowl.
In a large skillet, heat the 2 teaspoons of oil over medium-high heat. Add the kielbasa slices and cook until brown. Transfer them to a paper towel lined plate to drain. Add the kielbasa to the bowl with the potatoes, along with the celery and green onions.
For the dressing: In a small bowl, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly whisk in the oil in a long steady stream. Add the dressing to the potato mixture and toss to combine. Serve warm or at room temperature.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!