Simple German Potato Salad With Kielbasa
A hearty and satisfying dish that beautifully combines tender potatoes with flavorful kielbasa, perfect for casual gatherings or weeknight dinners.
Equipment
- Large Pot
- Skillet
- Mixing Bowl
- Colander
Ingredients
Potatoes
- 2 pounds Waxy Potatoes (Yukon Gold or Red) Peeled and cubed into bite-sized pieces.
Kielbasa
- 1 pound Kielbasa Sausage Sliced into half-moon shapes.
Onion
- 1 medium Onion (yellow or sweet) Finely chopped.
Dressing
- 3 tablespoons Dijon Mustard
- 1 cup Mayonnaise
- 2 tablespoons Apple Cider Vinegar For brightness.
Seasoning
- to taste Salt
- to taste Pepper
Fresh Parsley
- 1/4 cup Chopped Fresh Parsley Optional but recommended.
Instructions
- Wash and peel the potatoes. Cut them into uniform cubes, approximately 1-inch in size.
- In a large pot, add the potato cubes and cover them with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
- Once boiling, reduce heat to a simmer and cook for about 10-15 minutes until fork-tender. Drain and set aside to cool slightly.
- While cooling, heat a skillet over medium heat and add the sliced kielbasa. Cook for about 5-7 minutes until browned.
- Remove kielbasa from heat and let cool slightly. In a mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Whisk until smooth.
- Add chopped onion to the dressing and mix well.
- Once potatoes are slightly cooled, add them to the bowl with the dressing and the kielbasa. Gently fold together.
- Adjust seasoning with additional salt and pepper if necessary. If too thick, add a splash of water or extra vinegar.
- Fold in chopped parsley and mix gently.
- Transfer to a serving dish and chill in the refrigerator for at least 30 minutes before serving.
- Serve chilled or at room temperature.
Notes
This salad can be made ahead of time and stored in the refrigerator for up to three days. It is best enjoyed fresh or chilled.