Janet Riley: Hi! I am Janet Riley, I am President of The National Hot Dog and Sausage Council, and I'm going to teach you today to make Heisman Potato Salad with Grilled Kielbasa.
For this recipe you're going to need 21/2 pounds of small whole red potatoes or another waxy potatoes scrubbed clean, 1/4 teaspoon salt, 1 tablespoon vegetable oil, 1 cup chopped onion, 1 tablespoon sugar, 1/2 teaspoon celery seed, 1 teaspoon dry mustard, 1/4 teaspoon black pepper, two-thirds cup water, 1/3 cup cider vinegar, 8-ounces kielbasa split lengthwise, 2 tablespoons chopped fresh chives.
To make this potato salad, you need to cut some nice red potatoes into quarters. Once you've done that we're going to transfer these potatoes into a pot of cool water and then we actually bring the water to a boil and let them cook for about 25-30 minutes.
So we're also going to add a pinch of salt to our potatoes as they come up to a boil and meanwhile, while the potatoes are cooking we want to take our chopped onions and add them to some oil that we've heated in the pan, and then we're going to saut them until they get nice and soft.
All right, so now my onions are nice and soft and I'm going to add my other ingredients. I'm going to add some sugar, some celery seed, some dry mustard and we'll add some cider vinegar. We also add water and a pinch of pepper.
Now we're going to saut this until it becomes bubbly, and I'm going to transfer this to another hot burner and while it cooks I'm going to lay some kielbasa that we've slit down the middle on the grill and get that going to add into our finished potato salad.
So we're just going to let this cook for about 10 minutes. So now we've drained our cooked potatoes and I'm going to start slicing them, like so into thin slices and we're going to transfer these to the mixture that we've been sauting in our pan. That's enough potatoes there. We're just going to stir them up and start heating them on low heat in the sauce. Next, we'll remove our kielbasa from the grill and we're going to slice the kielbasa into nice diagonal pieces.
Okay, now that all of our sausage is sliced, we're going to transfer it into our potato and sauce mixture and then we're going to stir it together and just let it warm through together for a few minutes. And at this point, I'm going to take it off the grill and I'm going to transfer it into a foil pan like so, and we're going to garnish it with some chives and then you can cover this with either foil or another type of cover and refrigerate it overnight if you like.
It's a great make-ahead recipe, and then you simply lay the foil pan on the grill for about 15 minutes on indirect heat and you're going to have a nice warm complement to your other tailgating recipes. Enjoy!