Active Time

　　20 min

　　Total Time

　　45 min

　　This is a great excuse to get outside and grill—and an even better excuse to have smoky kielbasa for dinner. A vinegary potato salad adds a welcome note of acidity while making this a meal in itself.

　　

Ingredients

Makes 4 (main course) servings

　　2 pounds small red boiling potatoes, halved or quartered if large

　　1/2 cup finely chopped sweet onion

　　3 tablespoons olive oil

　　2 tablespoons cider vinegar

　　1/4 cup coarsely chopped flat-leaf parsley

　　1 pound smoked kielbasa

　　

Accompaniment:

grainy mustard

　　

Step 1

Generously cover potatoes with water in a large saucepan and add 1 tsp salt. Bring to a boil, then simmer, partially covered, until potatoes are tender, 10 to 15 minutes. Drain.

　　

Step 2

Meanwhile, whisk together onion, oil, vinegar, 1/2 tsp salt, and 1/4 tsp pepper in a large bowl.

　　

Step 3

Add hot potatoes and parsley to vinaigrette and toss.

　　

Step 4

Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).

　　

Step 5

Cut kielbasa crosswise into 4 sections, then halve each section lengthwise.

　　

Step 6

Oil grill rack, then grill kielbasa, covered only if using a gas grill, turning once, until sizzling and grill marks appear, about 4 minutes total.

　　

Step 7

Serve kielbasa with potato salad (warm or at room temperature).

　　

Serve with:

Step 8

Coleslaw

　　Cooks' note:

　　Kielbasa can be grilled in a hot lightly oiled large (2-burner) ridged grill pan over medium-high heat.