Grill some kielbasa, brats, or other delicious sausage. Boil up 2 pounds of those small white potatoes with thin skin and small eyes, until just cooked. You want them to be cooked through but not to fall apart in the salad. Cut into pieces. While potato is boiling and kielbasa is grilling, whisk half a sweet onion, chopped, 3 T olive oil, 2 T cider vinegar, salt, and pepper into a vinaigrette. Toss the wam potatoes with the vinaigrette and 1/4 c chopped parsley. Serve and pass the mustard!
Remember “Da Bears” skits on Saturday Night Live, paying homage to Mike Ditka, ribs, and kielbasa? Those classic SNL one liners have become a running joke in our household, which is why I had to make this dish when it was featured on Gourmet’s 20 minute dinners. That, and I’m always a fan of 20 minute dinners.