Ingredients
SALAD:
1 pound red potatoes
2 teaspoons extra virgin olive oil
8 ounces kielbasa, sliced into 1/4-inchthick rounds
1 stalk celery, finely chopped (1/2 cup)
2 green onions, thinly sliced (1/4 cup)
DRESSING:
1 1/2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
Directions
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.
For the dressing, in a small bowl, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly whisk in the 3 tablespoons oil. Add the dressing, celery, and green onions to the potato mixture and toss to combine. Serve warm or at room temperature.
Servings: 4 to 6
Difficulty: Easy