On the table
Cool weather is finally here-so take advantage of hearty fare sue to warm you. The following recipe is from Betty Rosbottom, a syndicated columnist whose recipes have appeared in the Dispatch for more than 25 years.
GRILLED KIELBASA WITH WARM DILLED POTATO SALAD
Makes 4 servings
1 1/2 pounds small Yukon Gold or fingerling potatoes, scrubbed, but not peeled
2 tablespoons plus 1 teaspoon white wine vinegar
1 1/2 teaspoons Dijon mustard, plus additional for serving
freshly ground black pepper
3 tablespoons olive oil
1/2 cup chopped red onion
1 1/2 tablespoons chopped fresh dill
1 1/2 pounds turkey kielbasa or other kielbasa sausage
Oil a grill rack and arrange 4 to 5 inches from heat source. Prepare grill for a hot fire.
While grill is heating, prepare potato salad. Bring a large pot of water to a boil. Halve the potatoes if they are very small or cut into 1/2-inch slices. Add potatoes to boiling water along with 1 teaspoon salt. Boil until tender but not mushy, about 12 to 14 minutes. Drain well.
Place vinegar, 1 1/2 teaspoons mustard, 3/4 teaspoon salt and pepper in a medium nonreactive bowl. Whisk to combine. Whisk in olive oil. Add onion, potatoes and dill. Toss gently making certain potatoes are coated well. Taste and add more salt and pepper if necessary. Cover loosely to keep warm while preparing sausage.
Cut kielbasa on the diagonal into 8 pieces. Grill until hot and lightly browned, 4 to 5 minutes a side.
Serve kielbasa with potato salad and additional mustard.