This is a take on Mark's Mom's famous hot German potato salad without all the bacon fat.
1 container (about a dozen?) redskin potatoes, halved, then sliced into half-moon slices.
Salt
2 part olive oil
1 part cider vinegar
1 T sugar (or more to taste)
1 T celery seeds
Salt and Pepper
1/2 package of matchstick carrots
1 package smoked turkey kielbasa, sliced.
2 T honey mustard
splash of balsamic vinegar
splash of chicken stock (or water, wine, beer)
Real bacon bits, 1/2 bag
Cover potato slices with water in a big pot. Add a handful of kosher salt. Bring to boil on high, then boil for 10 minutes until slices are fork-tender. Add the carrots during the last few minutes. In the meantime, make dressing and glaze the kielbasa slices. For the dressing, whisk the oil, vinegar, sugar, celery seed and S&P. For the kielbasa, heat up the mustard balsamic and stock in a non-stick skillet with the slices on about medium heat. Let the liquid get bubbly and reduced, like a glaze.
Drain the potatoes and carrots. Return to same pan and put back on the burner, but with the heat turned off. Mix everything else in, including the excess glaze and bacon bits, and let stand for at least an hour before eating.
This makes enough for 6-7 lunch servings.
