Wisconsin Potato and Vegetable Growers Association

Potato Salad with Kielbasa

Potato Salad with Kielbasa

3 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour 20 minutes
Course Main Dish, Salad
Servings 6
Calories 29 kcal


  • 8 meduim potatoes peeled & cut 1 inch pieces (about 3lbs)
  • 8 oz. *Kielbasa cut crosswisethirds
  • Dressing:
  • 1/2 cup each Light mayonnaise and reduced fat sour cream
  • 1/4 cup water
  • 2 tbsp dijon mustard
  • 1 tsp salt
  • 1/2 tsp Pepper
  • 2 large Eggs hard-cooked, cooled & chopped
  • 1 cup Chopped celery
  • 1/2 cup Sliced red onion
  • 1/4 cup Minced sweet gherkins


  • Cook potatoes until firm-tender. Drain and let cool slightly.
  • Meanwhile heat a large skillet over medium-high heat. Add kielbasa and cook, turning often until most of the skin is charred and starts to split. Remove to a cutting board, when cool enough to handle, cut each piece in half lengthwise, then crosswise into 1/4 inch thick slices.
  • Mix dressing ingredients in a large bowl until blended. Stir in potatoes, kielbasa and remaining ingredients, breaking up potatoes slightly.
  • *For a lower-fat version, use turkey kielbasa.


Calories: 29kcalCarbohydrates: 1gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 62mgSodium: 469mgPotassium: 38mgFiber: 1gSugar: 1gVitamin A: 94IUVitamin C: 1mgCalcium: 14mgIron: 1mg
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