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Polish Potato Salad

 Polish Potato Salad
When my in-laws from Poland visited, I made this dish for them, knowing their fondness for sausage and potatoes. They liked it enough to request the recipe, and I gained the reputation of a good cook. -Odette Dallaire, Los Alamos, New Mexico
4-6 ServingsPrep/Total Time: 30 min.


  • 8 to 10 small red potatoes
  • 2 uncooked Johnsonville® Original Bratwurst
  • 1 fresh kielbasa or Polish sausage link
  • 2 tablespoons butter
  • 5 teaspoons sugar
  • 4 teaspoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1/2 teaspoon celery seed
  • 3/4 cup chicken broth
  • 1/3 cup white wine vinegar
  • 1 small red onion, sliced
  • 1/2 cup sliced celery
  • 1/4 cup minced fresh parsley


  • Place potatoes in a large saucepan and cover with water. Bring to a
  • boil. Reduce heat; cover and cook for 15-20 minutes or until tender
  • but firm. Meanwhile, in a large skillet, cook sausage over medium
  • heat until no longer pink. Remove and cut into 1/4-in. slices; set
  • aside.
  • In the same skillet, combine the sugar, flour, salt, mustard and
  • celery seed. Cook and stir over medium heat in butter until mixture
  • is hot and bubbly. Gradually add broth and vinegar; bring to a boil.
  • Cook and stir until thickened. Stir in the onion, celery, parsley,

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Polish Potato Salad (continued)

Directions (continued)

  • and sausage.
  • Drain potatoes; peel and slice into skillet. Gently stir into sausage
  • mixture. Heat through. Yield: 4-6 servings.