GRILLED KIELBASA AND POTATO SALAD
2 1/2 pounds small new potatoes, cut into 1-inch pieces
5 tablespoons extra-virgin olive oil
1/3 cup Dijon mustard
1 teaspoon cider vinegar
1 teaspoon Worcestershire sauce
1 tablespoon finely chopped shallot
1 small garlic clove, finely chopped
1/2 teaspoon fennel seeds, finely ground in a spice grinder
Freshly ground black pepper
1 pound kielbasa
2 tablespoons finely chopped fresh dill leaves
1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or nonstick aluminum foil. Toss potatoes with 1 tablespoon olive oil and sprinkle with salt. Roast until softened and golden, about 35 minutes.
2. While potatoes are roasting, whisk together mustard, remaining 3 tablespoons olive oil, vinegar, Worcestershire sauce, shallot, garlic, ground fennel seeds, 1/2 teaspoon salt and ground black pepper to taste.
3. Heat coals or a gas grill to medium-high. Grill kielbasa, turning once, until it is heated through and lightly charred, 6 to 9 minutes. Transfer to a cutting board, let cool slightly and cut on diagonal into 1/3-inch pieces.
4. Transfer potatoes to a bowl and let cool slightly. Toss with dressing and kielbasa and adjust seasonings. Stir in dill. Serve warm or refrigerate for up to a day and serve chilled.
Makes 8 servings.