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.
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).