Warm German Potato Salad with Sausage
Source of Recipe
Adapted from recipe by Ashley Miller
List of Ingredients
- 1 Tbsp butter
- 3 Tbsp vegetable oil, divided
- 4 medium red onions, thinly sliced (4 cups)
- 2 tsp fresh thyme (or 3/4 tsp dried)
- 1 tsp caraway seeds
- 6 medium fingerling potatoes
- 1/2 lb. Kielbasa
- 2 Tbsp cider vinegar
- 2 Tbsp firmly packed brown sugar
- 1/2 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
- Chopped fresh dill
Instructions
- In a large frying pan, heat the butter and 1 tablespoon of the oil over medium-high heat. Add the onions, thyme and caraway. Saute 2 to 3 minutes, or until the onions begin to soften. Lower heat, cover and cook, stirring occasionally, for 20 to 30 minutes or until the onions are tender but not browned.
- While the onions are cooking, place the potatoes in a large pot, cover with water, and bring to a boil over high heat. Lower the heat and simmer, covered, 15 minutes. Pierce the kielbasa several times with a fork, add to the potatoes, and simmer 10 minutes, turning several times. Drain; cool slightly. Slice potatoes and kielbasa into 1/2-inch pieces. Place into a large bowl.
- In a small bowl, whisk together the remaining 2 tablespoons oil, vinegar, brown sugar and mustard. Season with salt and pepper. Drizzle this mixture over the potatoes and kielbasa, and mix well. Arrange the onions on a serving platter and top with the potato mixture. Sprinkle with dill and serve warm.
Makes 4 servings.
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