pat's Recipe

Kielbasa Bites with Grainy Mustard Potato Salad

Category: Pork

1 pounc baby Yukon Gold or new potatoes,
peeled and sliced 1/2-inch thick
coarse salt and freshly ground pepper
1/4 cup safflower oil, plus more for brushing
2 Tbsp white-wine vinegar
1 Tbsp plus 1 tsp grainy mustard
3 Tbsp chopped fresh chives
2 pounds kielbasa, halved lengthwise

Bring a large pot of water to a boil. Add potatoes and 1 Tbsp salt. Return to a boil; cook until tender, about 8 minutes. Drain; immediately toss with oil, vinegar, mustard and 1 1/2 tsp salt; season with pepper. Refrigerate until cool, about 30 minutes. Stir in chives.
Meanwhile heat grill to high. Brush grates with oil. Grill Kielbasa until heated through and charred, about 3 minutes per side. Cut crosswise on the bias into 2-inch pieces. Serve with potato salad.

potato salad can be made up to 2 days in advance

serves 12 as an appetizer