Kielbasa Hot Potato Slaw   Recipe
Kielbasa Hot Potato Slaw Recipe photo by Taste of Home
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Kielbasa Hot Potato Slaw Recipe

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I like the challenge of cooking lighter meals that pack big flavor. This one, which came from a dear friend, fits the bill. My son rated it a 10 out of 10! —Beverly Batty, Forest Lake, Minnesota
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1-1/2 teaspoons cornstarch
  • 1/4 cup cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 1 package (14 ounces) smoked turkey kielbasa, cut into 1/4-inch slices
  • 2 medium red potatoes (about 8 ounces), cut into 1/2-inch cubes
  • 1/2 cup sliced sweet onion
  • 1/2 cup chopped sweet red pepper
  • 4 bacon strips, cooked and crumbled
  • 1/2 cup water
  • 1 teaspoon beef bouillon granules
  • 1 package (14 ounces) coleslaw mix

Nutritional Facts

1-1/4 cups: 305 calories, 12g fat (3g saturated fat), 70mg cholesterol, 1529mg sodium, 25g carbohydrate (12g sugars, 4g fiber), 21g protein.


  1. In a small bowl, whisk the first six ingredients until smooth. In a large skillet, heat oil over medium-high heat. Add kielbasa, potatoes, onion, red pepper and bacon; cook and stir 3-5 minutes or until kielbasa is lightly browned.
  2. Add water and bouillon; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until potatoes are almost tender. Add coleslaw; cook, covered, 4-6 minutes longer or until tender, stirring occasionally.
  3. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Yield: 4 servings.
Originally published as Weeknight Cabbage Kielbasa Skillet in Simple & Delicious December/January 2015

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Judygratrix User ID: 2229496 243175
Reviewed Feb. 3, 2016

"I followed the recipe except I only had a 1/2 of a sausage, I really didn't miss it. I don't like red pepper, but chopped it and didn't even know it was there. Hubby liked it, that a plus."

AMANDALEEANN User ID: 6377446 243147
Reviewed Feb. 3, 2016

"I usually try to make a recipe as close to the directions as possible the first time, but in this case I used what I had, which was brussel sprouts and omitted the sweet red pepper because I did not have any. I also cooked the potatoes ahead to shorten the time. I thought this was very yummy and it will go into a regular rotation...I will try it with the cabbage next time. :)"

gramcayo User ID: 5095727 243079
Reviewed Feb. 2, 2016

"This is really good but "lighter"? 1500 mg sodium, and saturated fat? I think I would not call lighter. But aside from that, I love the vinegar "bite"."

hhoupt User ID: 1336921 222302
Reviewed Mar. 8, 2015

"This was really good. It made 4 nice sized servings. Next time I'll have to cut the potatoes a little smaller so they're softer."

suefetzer User ID: 7423417 188689
Reviewed Nov. 9, 2014

"This is very good, I wish I would have made more! Next time I will double the potatoes ( I used baby reds) and the sauce"

pudyqat User ID: 269040 140894
Reviewed Oct. 30, 2014

"I made this tonight and we really liked it. I think I might put in a little less vinegar and more mustard next time, but it was still good as is."

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