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Fingerling Potato Salad with Grilled Asparagus and Kielbasa

10 min
30 min
Dairy-Free Gluten-Free


  • 1 package Coleman Natural Polish Kielbasa Sliced into 1-inch Coins
  • 1/3 cup olive oil, divided
  • 1/4 cup apple cider vinegar
  • 1/4 cup pickles, coarsely chopped
  • 2 tablespoon chopped fresh dill
  • 2 tablespoon chopped fresh parsley
  • 2 tablespoon chopped fresh chives
  • 1 tablespoon grainy mustard
  • 1 tablespoon honey
  • 2 1/2 pounds fingerling potatoes, halved lengthwise
  • 1 bunch asparagus
Garnish with 2 cups grape tomatoes or 2 handfuls of baby spinach.


1 Whisk 1/4 cup oil with the vinegar, gherkins, dill, parsley, chives, mustard, honey and half the salt and pepper. Set aside.

2 Cook the potatoes in boiling salted water for 10 minutes or until fork tender. Drain well. Toss with the remaining oil, salt and pepper. Transfer to a disposable foil roasting pan.

3 Preheat the grill to medium-high; lightly coat the grate with cooking oil. Place the roasting pan on the grill. Cook, stirring occasionally, for 10 minutes, or until lightly golden brown.

4 Toss the asparagus with 2 tablespoon of the vinaigrette. Grill, turning as needed, for 5 minutes or until tender-crisp.

5 Grill the kielbasa for 1 to 2 minutes per side or until well-marked and heated through.

6 Cut asparagus into bite-size pieces. Toss potatoes, asparagus and kielbasa with remaining vinaigrette.

7 Serve warm or room temperature.

If you can’t find fingerlings, use baby new potatoes. Right before serving, toss in a few handfuls of baby spinach or 2 cups grape tomato halves.

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