Hot Kielbasa and Potato Salad
Recipe from Better Homes and Gardens

Kielbasa, another name for Polish sausage, makes this German-style potato salad hearty enough to be a main dish.


Hot Kielbasa and Potato Salad


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Prep Time: 25 mins
Total Time: 4 hrs 25 mins
Servings: Makes 2
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Ingredients
 
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  • 10  to 12  whole tiny new potatoes (about 12 ounces)On Sale
  • 1  pound  cooked turkey kielbasa or smoked sausage, cut into 1-inch piecesOn Sale
  • 1  cup  chopped onion (1 large)On Sale
  • 1  cup  chopped celery (2 stalks)On Sale
  • 1  cup  waterOn Sale
  • 2/3  cup  cider vinegarOn Sale
  • 1/4  cup  sugarOn Sale
  • 2  tablespoons  quick-cooking tapiocaOn Sale
  • 3/4  teaspoon  celery seedsOn Sale
  • 1/4  teaspoon  black pepperOn Sale
  • 6  cups  fresh baby spinach leavesOn Sale
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Directions
1.
Cut potatoes into halves or quarters. Place in a 3-1/2- or 4-quart slow cooker. Add sausage, onion, and celery. In a medium bowl stir together the water, vinegar, sugar, tapioca, celery seeds, and pepper. Pour over vegetables and sausage in cooker.
2.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 4 to 4-1/2 hours.
3.
To serve, divide spinach among four individual salad plates. Drizzle about 2 tablespoons of the cooking juices over the spinach on each plate. Using a slotted spoon, remove potatoes and sausage from cooker; arrange on top of spinach. Serve immediately. Makes 4 servings.
4.
For a 1-1/2-quart slow cooker: Prepare as above, except halve the amount of potatoes, kielbasa, onion celery, sugar, tapioca, pepper, and spinach. Reduce the water to 3/4 cup, the vinegar to 1/4 cup, and the celery seeds to 1/4 teaspoon. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. If cooker does not have heat settings, cook for 4 to 5 hours. Makes 2 (1-1/2 cup) servings
Nutrition information
Calories 322, Total Fat 9 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 1113 mg, Carbohydrate 38 g, Total Sugar 15 g, Fiber 3 g, Protein 23 g. Daily Values: Vitamin A 0%, Vitamin C 41%, Calcium 8%, Iron 15%. Exchanges: Vegetable 2, Starch 1, Other Carbohydrate 1, Lean Meat 2.5. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Make Potato Salad
Though it may seem like a contemporary dish, people have been perfecting the art of how to make potato salad for literally hundreds of years--early recipes date back to at least the 16th century. European settlers introduced potato salad to America, and different recipes reflect how the dish evolved and varied to reflect regional cuisines and preferences. For instance, German potato salad is served warm and includes bits of bacon, whereas cold potato salad--the more popular variety in the United States--follows English and French traditions.

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