Heisman Potato Salad with Grilled Sausage (using kielbasa)

2 1⁄2 pounds small whole red potatoes (or other waxy potato), scrubbed clean
1⁄4 teaspoon salt
1 tablespoon vegetable oil
1 cup chopped onion
1 Tablespoon sugar
1⁄2 teaspoon celery seed
1 teaspoon dry mustard
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
2⁄3 cup water
1⁄3 cup cider vinegar
8 ounces kielbasa, split lengthwise
2 tablespoons chopped fresh chives

Cover potatoes in a large saucepan with cold water. Sprinkle with 1⁄4 teaspoon salt. Bring to a boil. Reduce heat and simmer, covered, for about 25-30 minutes or just until tender. Drain well and cool slightly. Leaving peel on, cut potatoes into 1⁄4-inch slices. Set aside.

Meanwhile, heat 1 tablespoon oil in heavy skillet and add onions to pan. Cook until onions are soft. Blend in sugar, all seasonings, water and vinegar and cook over low heat just until mixture is bubbly.

Grill sausage halves over direct medium heat until lightly brown and heated through. Remove from grill and cut, on the diagonal, into 1⁄4-inch pieces.

Stir potatoes and sausage into onion mixture and gently stir to coat all. Cook over low heat until mixture is warm.

Transfer to heat proof serving dish. Garnish with chives. Serve hot.

Tailgating Note:
The salad may be prepared one day ahead then refrigerated. On game day, reheat the salad in a covered disposal pan over a campers stove or on the grill top.

Yield: 8 cups
Source: National Hot Dog and Sausage Council