Kielbasa Potato Salad
Kielbasa is so versatile and can be used in so many dishes. This kielbasa potato salad is just one of the many dishes that can be made with this delicious sausage.
Yesterday, the fourth of July, my son and his girlfriend came over for a BBQ. This kielbasa potato salad was made by Crystal and is so good. When they were over a couple days prior, we talked about the potato salad I had made and had to toss out because I made too much and it didn’t get eaten. So with that, Crystal shared she would make a German potato salad on the fourth. I didn’t have everything she needed for that so as a result, this kielbasa potato salad was created.
Kielbasa potato salad is best served warm. No need to put it in the oven, but by the time you peel and chop the eggs, cube the potatoes, add all the remaining ingredients together, and mix it up, it’s still warm. Serve right away or it can be served cold as well. It does taste better warm though.
Totally a perfect side dish for any get together or family function. And can totally be placed in a casserole dish and placed in the oven on 200° to keep warm for a little bit until ready to serve. Make sure to cover with foil so it doesn’t dry out.
To roast the red peppers, lightly rub a little olive oil on them, place on an open flame, and with tongs, turn as needed until charred. Make sure to use an oven mitt as well. Once charred, place into a tightly sealed container for 10 minutes and then remove the skin. Cut or slice into the desired thickness for your liking and add to the large mixing bowl.
We hope you enjoy this kielbasa potato salad as much as we do. Give it a try.
Try this kielbasa potato salad today
- 10-12 medium red potatoes, cut into 1" cubes (do not peel)
- 6 hard boiled eggs, chopped
- 1 lb Kielbasa, sliced
- 4 green onions, sliced
- 2 large red peppers, roasted, peeled and chopped (or 1 can of store bought)
- 4 oz can chopped olives, only used about 2 oz (can use whole can).
- ¾ cup mayonnaise
- 1 16 oz jar pepperoncini, chopped (reserve ½ the juice)
- 4 Tbs olive oil
- 1 tsp smoked paprika
- ¼ cup minced onions,
- Garlic salt and pepper to taste.
- Boil potatoes until fork tender. Drain water and leave in pan to cool off enough to handle.
- In a saucepan, boil eggs until done. Drain and rinse with cold water. Peel, chop and add to large mixing bowl.
- While the potatoes and eggs are boiling, slice the kielbasa in half and then slice again into ¼" pieces. Place kielbasa in a frying pan with 2 tablespoons of water and cook on low, turning occasionally until done.
- Rub a little oil on the red peppers and roast over open flame until charred. Put into an air tight container for about 10 minutes. Peel off skin and chop, add to bowl.
- Cube potatoes into 1" squares, add to bowl.
- Add the juice from the pepperoncini and the remaining ingredients, stir and serve warm (no need to put in the oven since the potatoes are still warm, however, can place in oven on 200° until ready to serve. Cover with foil so it doesn't dry out.
- Also good served cold.
Here are a couple pics that are the perfect size for pinning to Pinterest.
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