I love this potato salad.
It’s a fantastic late summer recipe, made with new potatoes, garlic, and herbs fresh harvested from the garden. Add kielbasa from the local farm market and free-range brown eggs from your neighbor’s backyard hens, and it becomes heavenly…
Bonus: it’s a hit at potlucks or cookouts.
12 medium red potatoes, cut into chunks
4 hard boiled eggs, coarsely chopped
1 medium red onion, finely chopped
1/4 cup malt vinegar (can substitute cider vinegar if you don’t have malt vinegar).
3/4 cup mayonnaise (I used Kraft Olive Oil Mayo)
3/4 cup sour cream
1 tsp black peper
1 tbsp garlic – minced (around 3 or 4 cloves, depending on size)
1/2 cup celery, finely chopped including leaves. I use the celery hearts, but any part is fine.
2 tbsp fresh parsley, finely chopped
1 tsp salt
1/2 cup chopped chives
1 pound kielbasa or smoked sausage, quartered lengthwise then sliced into 1/4 inch thick slices. (So they are shaped like teensy slices of pizza)
Boil potatoes until just done to tenderness: when you stab them with a fork, the fork should go in easily. Drain, let cool to room temperature. Save the cooking water to use later in a soup or for feeding a sourdough.
If using kielbasa, saute the kielbasa in a lightly oiled pan until browned, let cool. If you have a cast iron skillet, use that, it’s the best.
Mix all ingredients together in a large bowl.
Try not to eat it all before bringing it to the pot-luck.
I haven’t tried it this way, but I bet this would be unbelievable made with muffaletta (Italian Olive Salad)