German potato salad with mustard seed and vegetables has always been one of my favorite side dishes, and one I frequently serve with sausage. It’s even better with the sausage in the dish.
2 pounds large red-skinned potatoes, scrubbed
2 tablespoons vegetable oil
1/2 pound Smoked Kielbasa, Smoky Mettwurst, or purchased cooked sausage, thinly sliced
1 medium onion, chopped
2 celery ribs, diced
2 tablespoons all-purpose flour
1/3 cup cider vinegar
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
1 tablespoon sugar
1 teaspoon celery seeds
1 teaspoon mustard seeds
1/4 cup chopped dill pickles
4 scallions, white parts and 4 inches of green tops, thinly sliced
Salt and freshly ground black
pepper to taste
1. Cut potatoes into 3/4-inch dice, and steam over boiling water for 12 to 15 minutes, or until tender when pierced with the tip of a paring knife. Transfer potatoes to a mixing bowl, and set aside.
2. While potatoes steam, heat oil in a large skillet over medium-high heat. Add sausage and cook for 3 to 4 minutes, or until browned. Remove sausage from the skillet with a slotted spoon, and set aside.
3. Add onion and celery to the skillet and cook, stirring frequently, for 3 minutes, or until onion is translucent. Reduce the heat to low, stir in flour, and cook for 2 minutes, stirring constantly. Add 1/2 cup water and vinegar, and bring to a boil over medium heat, whisking constantly. Stir parsley, mustard, sugar, celery seeds, and mustard seeds into the skillet.
4. Pour dressing over potatoes, and then add sausage, pickles, and scallions. Season to taste with salt and pepper, and serve warm or at room temperature.
Note: The dish can be prepared up to a day in advance and refrigerated, tightly covered. Allow it to reach room temperature before serving.