Warm potato salad with sausage
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
Nutritional value per serving:
Calories 234, total fat 15 G., saturated fats 4 G., proteins 6 G., carbohydrates 19 G., fiber 3 G., cholesterol 22 mg, sodium 369 mg, sugar 2 G.
Calories 234, total fat 15 G., saturated fats 4 G., proteins 6 G., carbohydrates 19 G., fiber 3 G., cholesterol 22 mg, sodium 369 mg, sugar 2 G.
Crispy-fried Polish sausage and a warm mustard dressing imbue this potato salad with extraordinary flavor. The warm dressing allows the potatoes to absorb maximum flavor, while crisp, juicy celery and fresh herbs add a lovely touch of flavor to the salad. Use both the stalks and the leaves. Small potatoes don't need to be peeled; simply wash them thoroughly with a brush. Their thin skin won't bother you, but it will add more beneficial micronutrients to the salad.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g small potatoes, cut in half
- 1/4 cup olive oil
- 340 g smoked Polish sausage, cut into 1 cm pieces.
- 1 large red onion, sliced into thick rings
- 1/4 cup apple cider vinegar
- 2 tbsp. grainy mustard
- 4 celery stalks, chopped, + 0.5 cup celery leaves
- 0.5 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
We recommend
Recipes with similar ingredients: potato, sausage, apple cider vinegar, Dijon mustard, celery, parsley, dill
Cooking the dish according to the recipe:
- Place the potatoes in a large saucepan and cover with water; add salt. Bring to a boil and cook until tender, 8-10 minutes. Drain the potatoes.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, until browned, 3-4 minutes. Add the red onion and cook until wilted but still slightly crisp, 1-2 minutes.
- Reduce heat to low and add vinegar and mustard. Stir in the remaining 2 tablespoons olive oil; season with 1/2 teaspoon salt and freshly ground black pepper to taste.
- Transfer the hot potatoes to a large serving platter. Sprinkle the potatoes with 1 teaspoon of salt, top with the sausage mixture, and toss gently. Add the celery, celery leaves, parsley, and dill, and toss. Serve warm.
Culinary advice
Don't throw away cut celery leaves! They can be used in salads like any other green, or tossed with potatoes, as in this recipe.
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