This recipe holds a special place in my heart—it’s inspired by something my mother used to make for me when I was a kid. Though I never managed to track down her original version, I spent years chasing its flavor, scouring countless recipes until I finally pieced together my own. What you’ll find here is the result of that journey: a dish shaped by memory, adapted through experimentation, and perfected over time.
As always, consider this recipe more of a roadmap than a rulebook. If you’ve got something similar—or even totally different—in your pantry that you’re tempted to toss in, go for it! Just remember: culinary creativity is encouraged… but I can’t guarantee the outcome if it goes wildly off-course.
Ingredients:
- Yellow Potatoes (roughly 9) | 2 pounds
- Bacon | 1 pound
- Kielbasa | 1 "ring" or 12.5 ounces | cut into 1/4in slices
- Yellow Onion | 3/4 cup | chopped
- All-Purpose flour | 2 tablespoons
- White Sugar | 2 tablespoons
- Salt | 2 tablesspoons
- Celery Seed | 1/4 teaspoon | crushed, not ground
- Mustard Seed | 1/4 teaspoon | crushed, not ground
- Black Pepper | 1/4 teaspoon | ground
- Water | 3/4 cup
- White Vinegar | 1/3 cup
- Fresh Parsley | 1 bunch
Directions:
- Clean potatoes and place them in a large pot and cover with salted water. Bring to a boil, reduce heat to medium-low and simmer until tender (about 20-30 minutes). Drain, cool and slice in 1/4in slices.
- Cook bacon. Drain, crumble and set aside. Reserve drippings.
- Lightly brown kielbasa in bacon drippings and set aside.
- Sauté onions in bacon drippings over medium until golden brown.
- Whisk in flour, sugar, salt, celery seed, mustard seed and pepper together in a bowl, then mix into onions. Cook until bubbling and then mix in water and vinegar. Bring to a boil over medium heat stirring constantly and simmer for one minute.
- Gently stir in bacon, kielbasa and potatoes into sauce mixture and coat well.
- Transfer to serving dish and sprinkle fresh parsley over dish for color.
That's it! Enjoy.
