Recipe by Lise in Indiana
Like warm German Potato Salad with Kielbasa - a hearty one-skillet meal, quick to fix. It's a favorite on crisp autumn days.
Top Review by Amy Duchesne
I forgot to add and maybe forewarn others that this recipe has a very strong vinegar taste to it that becomes absorbed by the potatoes. So if you aren't a vinegar fan I wouldn't recommend this recipe to you.
- 8 medium potatoes
- 8 -10 slices thick-cut bacon
- 2 medium yellow onions
- 1 1⁄2 lbs kielbasa or 1 1⁄2 lbs smoked sausage
- 1⁄3 cup chicken stock
- 2⁄3 cup apple cider vinegar
- 1⁄2 teaspoon German mustard
- 1 teaspoon kosher salt (or to taste)
- 1 teaspoon brown sugar (or to taste)
- 1⁄4 teaspoon paprika
- 1 teaspoon chopped fresh parsley, for garnish
Directions See How It's Made
- Peel potatoes (if desired) and place in lightly salted water to cover in a saucepan.
- Cook at a medium boil till barely tender, 15 to 18 minutes.
- Meanwhile, in a large heavy skillet, cook the bacon strips to desired crispness and remove bacon to absorbent paper.
- You should have at least 3 Tbs. of drippings in the skillet (add a little oil or more bacon fat, if needed).
- Saute the onions in the dripping over medium-low heat until golden.
- Heat the remaining ingredients to boiling (a 2-cup glass measuring cup in the microwave is fine).
- Drain and thickly slice the potatoes while still warm. Add to the onions in the skillet and turn gently to coat with drippings.
- Reduce heat to low and pour the hot dressing over all and again, turn gently to coat evenly.
- Cut sausage into 1-2 inch slices and briefly sauté in a bit oil (in the same pot the potatoes were cooked in; saves a pan to clean), till browned slightly.
- Add sausage slices to skillet and turn gently to coat evenly.
- Chop bacon to desired size (not too small) and add to skillet.
- Sprinkle with fresh parsley and serve hot or warm.