Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 4 to 6
Ingredients
2 pounds boiling potatoes (preferably yellow-fleshed), quartered lengthwise and cut crosswise into 3/4-inch pieces
1/2 pound kielbasa (Polish sausage), cut into 1/4-inch-thick rounds
1 onion, chopped fine
1/2 cup distilled white vinegar
1/2 cup beef broth
1/3 cup minced fresh parsley leaves
Preparation
In a steamer set over boiling water steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender, and transfer them to a bowl. While the potatoes are steaming, in a heavy skillet cook the kielbasa over moderate heat, stirring occasionally, until it is golden, add the onion, and cook the mixture, stirring occasionally, until the onion is golden. Remove the skillet from the heat and add the vinegar and the broth carefully. Bring the mixture to a boil, scraping up the brown bits, and boil it until the liquid is reduced to about 2/3 cup. Add the kielbasa mixture to the potatoes with the parsley and combine the salad well.
