Best 9 Warm Potato Salad With Swiss Cheese And Garlic Sausage Recipes

SAUSAGE POTATO SALAD

Steps:

• Bring a large pot of water to a boil. Add the potatoes; boil about 25 minutes or until tender. Drain and let cool. Cut potatoes into quarters and place in a large bowl.
• In a large skillet, heat the 2 teaspoons oil over medium-high heat. Brown the kielbasa. Transfer to a paper towel-lined plate to drain. Add kielbasa to the bowl with the potatoes along with celery and green onions.
• For the dressing, in a small bowl, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly whisk in oil. Add the dressing, celery and green onions to the potato mixture and toss to combine. Serve warm or at room temperature.

MOMMA'S WARM POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes and place in a large bowl. Add the eggs, celery, onion and green pepper., In a small bowl, mix the remaining ingredients; add to potato mixture. Toss gently to coat. Serve warm. Cover and refrigerate leftovers.

CHEESY POTATO SALAD

Steps:

• Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
• In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.

WARM POTATO SALAD WITH GOAT CHEESE

Steps:

• Make the dressing. Whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in the olive oil or the yogurt and olive oil. Taste and adjust seasonings, Set aside.
• Scrub the potatoes and cut into 3/4-inch dice if large. If using fingerlings cut in 3/4 inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. Remove from the heat and toss while hot in a bowl with salt and pepper to taste, the onions, parsley, goat cheese, and the dressing. Sprinkle the sage over the top and serve.

GERMAN POTATO SALAD WITH SAUSAGE

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon to drain. Saute onion in drippings for 1 minute. Add sausage; cook until lightly browned. Add potatoes; cook 2 minutes longer. Drain., Transfer sausage mixture to a 3-qt. slow cooker. In a small bowl, combine the soup, sauerkraut, water, vinegar, sugar, salt and pepper. Pour over sausage mixture. Sprinkle with bacon. Cover and cook on low until potatoes are tender, 6-7 hours.

WARM GERMAN POTATO SALAD WITH SAUSAGE

Steps:

• In a large frying pan, heat the butter and 1 tablespoon of the oil over medium-high heat.
• Add the onions, thyme, and caraway seeds.
• Sauté 2-3 minutes, or until the onions begin to soften.
• Lower the heat, cover, and cook, stirring occasionally, 20-30 minutes, or until the onions are tender but not browned.
• While the onions are cooking, place the potatoes in a large pot, cover with water, and bring to a boil over high heat.
• Lower the heat and simmer, covered, 15 minutes.
• Pierce the kielbasa several times with a fork, add to the potatoes, and simmer 10 minutes, turning several times.
• Drain, cool slightly, and then slice the potatoes and kielbasa into ½“ pieces- place in a large bowl.
• In a small bowl, whisk together the remaining oil, vinegar, brown sugar, and mustard.
• Season with salt and pepper.
• Drizzle this mixture over the potatoes and kielbasa and mix well.
• Arrange the onions on a serving platter and top with the potato mixture.
• Sprinkle with dill and serve warm.

SWISS POTATO SALAD

Steps:

• boil potatoes with salt until tender reserving 1/4 cup of water.
• fry bacon until crispy then set aside reserving fat in pan.
• add onion until tender and then add vinegar and potato water and allow to reduce a bit.
• once reduced to desired consistency add to potatoes along with remaining ingredients folding in bits at a time.
• served warm or cold.

WARM POTATO SALAD WITH GOAT CHEESE

Steps:

• Cover potatoes with water in a medium saucepan; season with salt, and bring to a boil. Reduce heat, and simmer until tender, 10 to 12 minutes. Drain, reserving 1 tablespoon cookingliquid. Let potatoes cool for 5 minutes.
• Whisk together vinegar, mustard, and reserved cooking liquid. Add oil in a slow, steady stream, whisking constantly until emulsified.
• Transfer potatoes to a bowl, and drizzle with vinaigrette. Gently stir in goat cheese, celery, shallot, and parsley. Season with salt and pepper.

WARM POTATO SALAD WITH SAUSAGE

Steps:

• Boil the potatoes in a small pot with plenty of water for about 20 minutes, or until tender. After about 10 minutes, prick the sausages and put them in a small skillet that you've rubbed with oil. Brown on both sides, and cook slowly, turning occasionally, for a total of about 20 minutes. Meanwhile, make the dressing by mixing all the dressing ingredients in a bowl. When the potatoes are ready, drain them and cut them into fairly thick slices (no need to peel them, unless you prefer to). Toss the warm potatoes with the vinaigrette. At this point, the sausages should be ready. Remove them to a plate, and add a splash of red wine to the pan, cooking it down quickly until it is syrupy. Pour this bit of pan juice over however much of the sausage you plan to eat right away, and serve it to yourself with the warm potato salad.
• Second Round
• I've deliberately called for more sausage here than I would eat in one sitting, because I like to have some cooked sausage in the fridge to use in a frittata or an omelet or a hearty soup, or to add to a pasta sauce. It's very handy. So determine for yourself how much sausage you want to cook.