Grilled kielbasa and potato salad, prepared with scallions and a...

Grilled kielbasa and potato salad, prepared with scallions and a grainy mustard vinaigrette. (May 30, 2012) Credit: Doug Young


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.

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