| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
German |
July 1991 |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Boiling potatoes |
|
|
preferably |
|
|
yellow-fleshed |
|
|
quartered |
|
|
lengthwise and cut |
|
|
crosswise into |
|
|
3/4-inch pieces |
| 1/2 |
lb |
Kielbasa, Polish sausage |
|
|
cut into |
|
|
1/4-inch-thick |
|
|
rounds |
| 1 |
|
Onion, chopped fine |
| 1/2 |
c |
Distilled white vinegar |
| 1/2 |
c |
Beef broth |
| 1/3 |
c |
Minced fresh parsley leaves |
INSTRUCTIONS
In a steamer set over boiling water steam the potatoes, covered, for
10 to 12 minutes, or until they are just tender, and transfer them to
a bowl. While the potatoes are steaming, in a heavy skillet cook the
kielbasa over moderate heat, stirring occasionally, until it is
golden, add the onion, and cook the mixture, stirring occasionally,
until the onion is golden. Remove the skillet from the heat and add
the vinegar and the broth carefully. Bring the mixture to a boil,
scraping up the brown bits, and boil it until the liquid is reduced to
about 2/3 cup. Add the kielbasa mixture to the potatoes with the
parsley and combine the salad well. Serves 4 to 6. Gourmet July 1991
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