Lunch: Sausage and Potato Salad

A delicious side dish for a grill-out

Ingredients

1 lb red potatoes
2 teaspoons extra-virgin olive oil, plus 3 tablespoons for dressing
8 oz kielbasa, sliced into 1/4-inch-thick rounds
1/2 cup celery, finely chopped
1/4 cup green onions, thinly sliced
1 1/2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground

Instructions

Bring a large pot of water to a boil. Add the potatoes; boil about 25 minutes or until tender. Drain and let cool. Cut potatoes into quarters and place in a large bowl.
In a large skillet, heat the 2 teaspoons oil over medium-high heat. Brown the kielbasa. Transfer to a paper towel-lined plate to drain. Add kielbasa to the bowl with the potatoes along with celery and green onions.
For the dressing, in a small bowl, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly whisk in 3 tablespoons oil. Add the dressing, celery and green onions to the potato mixture and toss to combine. Serve warm or at room temperature.

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