Recipes

Oktoberfest Potato Salad

Serves 8

This is a great fall salad that can be served warm. Kielbasa sausage marries up with small red potatoes in a salad dressed with a tangy grainy mustard vinaigrette.

3 lbs. (1.5 kg) baby red potatoes, cut in half

2 slices of bacon, diced

1 8-oz. (225-g) piece of Kielbasa sausage, cut into 1-in. (2.5-cm) pieces on an angle

1 small sweet onion, diced

2 tbsp. (25 ml) chopped fresh dill

Dressing

2 tbsp. (25 ml) grainy mustard

1-1/2 tbsp. (37 ml) cider vinegar

3 tbsp. (45 ml) canola or sunflower oil

1/2 tsp. (2 ml) salt

1/4 tsp. (1 ml) pepper

1.    Place the potatoes in a large pot of salted water. Bring to a boil and cook until tender. Drain.

2.    While the potatoes are cooking, cook the bacon over medium heat in a large skillet, sauté pan or wok until crispy. Remove the bacon with a slotted spoon. Add the Kielbasa pieces and cook until light golden. Add the onion and cook until soft. Return the bacon to the pan.

3.    Turn off the heat.

4.    Make the dressing by whisking together the mustard, cider vinegar, oil, salt and pepper. Set aside.

5.    When the potatoes are cooked, drain well and let cool slightly. Add the potatoes to the pan with the sausage mixture.   

6.     Add the dressing and toss, making sure to scrape the bottom of the pan to release any caramelized bits of bacon. Stir in the dill. Season with additional salt and pepper if necessary and serve.