Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain; cool slightly. Cut potatoes in half lengthwise; cut halves crosswise into 1/4-inch-thick slices. Place potatoes in a large bowl; sprinkle with 2 tablespoons vinegar.
Heat a large nonstick skillet coated with cooking spray over medium heat. Add onion and kielbasa to pan; cook 3 minutes or until onion is tender. Add 1/4cup vinegar, broth, and bacon. Bring to a boil; cook 1 minute. Stir in caraway seeds, salt, and pepper.
Pour vinegar mixture over potato slices; toss gently. Sprinkle with parsley. Serve immediately.
This was a good recipe. I didnt use small potatos just basic red cut and boiled. The sprinkle of vinegar after they are done boing def adds alot of flavor, I just used white vinegar. I used the koulbasa as the protein in the meal so I didnt add it to the potatos, as well I didnt have caraway seeds so I didnt put in those either. I agree with the other reviewer that it could def use some sugar to cut the vinegar flavor, and bacon fat in the dressing, that would be much more traditonal and flavorful but also very fattening. I would make this again.
Very good. However, I am German and I have watched the Master (my Grandmother) prep this potato salad: in order to be close to authentic it needs some sugar mixed into the dressing, bacon instead of the kilbasa, and some hard-boiled eggs (quartered) on top of the salad for garnish :) Cook the bacon first, discard all but a bit of the bacon grease, carmelize the onions in the same pan, add the broth, vinegar and vinegar. Mix with the cooked potatos. Salt and pepper to taste. Guten Appetit.
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