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German Potato Salad with Sausage




Source of Recipe


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










Recipe




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.