Polish Potato Salad with Sausage
When my in-laws from Poland visited, I made this Polish potato salad with sausage for them, knowing their fondness for sausage and potatoes. They liked it enough to request the recipe, and I gained the reputation of a good cook. —Odette Dallaire, Los Alamos, New Mexico
Polish Potato Salad with Sausage Tips
Is this Polish potato salad the same as salatka jarzynowa?
The most traditional Polish and vegetable salad is called salatka jarzynowa, typically served cold as a side or over a hearty slice of bread. It uses carrots, celery and parsley root along with boiled potatoes and eggs. This Polish potato salad with sausage is not the same as salatka jarzynowa, but you can still pair it with some of your favorite Polish main dishes.Can you leave the peels on the potatoes when making Polish potato salad?
Yes, you can leave the peels on the potatoes when making Polish potato salad with sausage if you like. The peels will add texture, color and flavor to the dish. However, you can also remove them—chef's choice! Keep these potato salad tips if you want to make any further modifications.How should you store Polish potato salad?
Store this Polish potato salad in a well-sealed container in the fridge. If you can make your salad a day ahead of time, you’ll find the flavors will blend together more nicely and it will taste that much better. Just make sure you eat it up in 3 to 5 days.—Maggie Knoebel, Taste of Home Associate Recipe Editor/Test Cook
Ingredients
- 8 to 10 small red potatoes
- 2 uncooked bratwurst links
- 1 fresh kielbasa or Polish sausage link
- 2 tablespoons butter
- 5 teaspoons sugar
- 4 teaspoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1/2 teaspoon celery seed
- 3/4 cup chicken broth
- 1/3 cup white wine vinegar
- 1 small red onion, sliced
- 1/2 cup sliced celery
- 1/4 cup minced fresh parsley
Directions
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1Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender but firm, 15-20 minutes.
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2Meanwhile, in a large skillet, cook sausages over medium heat until no longer pink. Remove and cut into 1/4-in. slices; set aside.
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3In the same skillet, melt butter over medium heat. Add sugar, flour, salt, mustard and celery seed. Cook and stir until mixture is hot and bubbly. Gradually add broth and vinegar; bring to a boil. Cook and stir until thickened. Stir in onion, celery, parsley and sausage slices.
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4Drain potatoes. When cool enough to handle, peel and cut into 1/4-in. slices. Gently stir into sausage mixture. Heat through.
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