Sunday, December 7, 2008

Grilled Kielbasa with Warm Potato Salad

I know this calls for a grill, but I used a grill pan instead of venturing out in the snow. Also, I substituted red fingerling potatoes which worked out perfectly. This recipe for Grilled Kielbasa with Warm Potato Salad comes from the June, 2008 issue of Gourmet magazine.

I strongly suggest you taste the "vinaigrette" before tossing in the potatoes because I didn't think it had nearly enough cider vinegar for that German potato salad taste. But this recipe does a good job of melding familiar German flavors in a different and easy way.

Grilled Kielbasa with Warm Potato Salad
Serves 4 (Main Course)

2 lb. small red boiling potatoes, halved or quartered if large
1/2 cup finely chopped sweet onion
3 Tbsp olive oil
2 Tbsp cider vinegar
1/4 cup coarsely chopped flat-leaf parsley
1 lb. smoked kielbasa

Accompaniment: grainy mustard

Generously cover potatoes with water in a large saucepan and add 1 tsp. salt. Bring to a boil, then simmer, partially covered, until potatoes are tender, 10 to 15 minutes. Drain.

Meanwhile, whisk together onion, oil, vinegar, 1/2 tsp salt and 1/4 tsp pepper in a large bowl.

Add hot potatoes and parsley to vinaigrette and toss.

Prepare grill for direct-head cooking over medium-hot charcoal (medium heat for gas). NOTE: Kielbasa can be grilled in a hot lightly oiled large (2-burner) ridged grill pan over medium-high heat.

Cut kielbasa crosswise into 4 sections, then halve each section lengthwise.

Oil grill rack, then grill kielbasa, covered only if using a gas grill, turning once, until sizzling and grill marks appear, about 4 minutes total.

Serve kielbasa with potato salad (warm or at room temperature).

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