Cook potatoes in gently boiling water to cover until firm-tender. Drain and let cool slightly.
Meanwhile heat a large skillet over medium-high heat. Add kielbasa and cook, turning often, about 5 minutes until most of the skin is charred and starts to split. Remove to a cutting board. When cool enough to handle, cut each piece in half lengthwise, then crosswise into 1⁄4-in.-thick slices.
Mix Dressing ingredients in a large bowl until blended. Stir in potatoes, kielbasa and remaining ingredients, breaking up potatoes slightly.
Try this with other sausages, such as knockwurst, bratwurst, andouille or chorizo. For a lower-fat version, use turkey kielbasa.
Calories 399 Fat 21g Saturated fat 7g Cholesterol 111mg
Sodium 999mg Carbohydrate 39g Fiber 3g
This recipe has been added to the following public cookbooks:
Labor Day Recipes,
billys notable cooking,
when you want the very best !,
Good Eats
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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