Kielbasa Bites With Mustard Potato Salad

1. 1

   Cook potatoes in a large pot of salted water until tender, about 8 minutes; drain and combine with oil, vinegar, mustard, about 1 1/2 teaspoons salt, and pepper to taste.

2. 2

   Refrigerate potato salad about 30 minutes; stir in chives.

3. 3

   Meanwhile, heat grill to high heat; brush grates with oil.

4. 4

   Grill kielbasa until heated through and they have nice grill marks, about 3 minutes per side.

5. 5

   Cut, on the bias, into 2 inch pieces.

6. 6

   Serve with potato salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.