Kielbasa Bites With Mustard Potato Salad

• 1 lb baby yukon gold potato, peeled and sliced into 1/2 inch slices
• salt & freshly ground black pepper
• 14 cup safflower oil (plus more for brushing)
• 2 tablespoons white wine vinegar
• 1 tablespoon grainy mustard
• 1 teaspoon grainy mustard
• 3 tablespoons fresh chives, chopped
• 2 lbs kielbasa, halved lengthwise

1. Cook potatoes in a large pot of salted water until tender, about 8 minutes; drain and combine with oil, vinegar, mustard, about 1 1/2 teaspoons salt, and pepper to taste.
2. Refrigerate potato salad about 30 minutes; stir in chives.
3. Meanwhile, heat grill to high heat; brush grates with oil.
4. Grill kielbasa until heated through and they have nice grill marks, about 3 minutes per side.
5. Cut, on the bias, into 2 inch pieces.
6. Serve with potato salad.

baby yukon gold potato, salt, safflower oil, white wine vinegar, grainy mustard, grainy mustard, fresh chives, kielbasa

Taken from www.food.com/recipe/kielbasa-bites-with-mustard-potato-salad-431718 (may not work)