Steps

• Step 1

  Put a rimmed baking sheet on the grill grate and preheat the Traeger with lid closed to 450°F; this will take about 15 minutes. 

  450 ˚F / 232 ˚C

• Step 2

  Cut the kielbasa into 6 even pieces. Working with one piece at a time, lay a chopstick on either side of the sausage and then carefully slice the sausage at ¼ inch intervals down to the chopsticks (the chopsticks will keep you from cutting all the way through the sausage while producing slices of even depth; if you don’t have any just slice carefully to avoid going all the way through the sausage). Carefully bend each sausage to help the slices open a bit like an accordion.  

  Ingredients

  • 2 Pound polish kielbasa

• Step 3

  In a large bowl, gently toss the sliced potatoes with 2 tablespoons of the olive oil, 1 ½ teaspoons salt and ½ teaspoon pepper. Working quickly, move the baking sheet from the grill to a heat-proof surface and close the grill lid to retain heat. Dump the potatoes onto the baking sheet and spread into a more or less even layer. Lay the sausages over the potatoes. Return the baking sheet to the grill, close the lid, and cook for 10 minutes. Set the potato bowl aside for later. 

  00:10

  Ingredients

  • 2 Pound medium yellow potatoes, sliced 1/2 inch thick

  • 5 Tablespoon extra-virgin olive oil

  •  kosher salt

  •  freshly ground black pepper

• Step 4

  Meanwhile, in a small bowl, whisk together the vinegar, 2 teaspoons of the mustard, and the remaining 3 tablespoons oil. In another small bowl, whisk the remaining 2 tablespoons mustard with the honey and paprika. Working quickly, move the baking sheet to the heat-proof surface and close the grill lid. Slide a flat metal spatula under the potatoes to loosen them from the pan and then flip them. Brush the sausages with about half of the honey-mustard glaze, gently bending them as you brush to open the cuts and work the glaze down into the cuts as best you can. Return the baking sheet to the grill, cover, and cook for 10 minutes.

  00:10

  Ingredients

  • 2 Tablespoon white wine vinegar

  • 2 Tablespoon yellow mustard

  • 2 Teaspoon stone ground mustard

  • 3 Tablespoon honey

  • 1 Teaspoon smoked paprika

• Step 5

  One more time, brush the sausages with the remaining glaze and continue cooking until the potatoes are completely tender and the sausages are browning on their cut edges, 15 to 20 minutes.

  00:15

• Step 6

  Off the grill, transfer the sausages to a plate and cover to keep warm. Return the potatoes to their bowl and drizzle with about half of the vinaigrette. Add the olives, scallions, parsley, and mint. Mix gently, adding more vinaigrette as needed and seasoning to taste with salt and pepper (you may not need all of the vinaigrette).

  Ingredients

  • 1/3 Cup kalamata olives, chopped

  • 1/3 Cup scallions, thinly sliced

  • 1/3 Cup flat-leaf parsley, chopped

  • 3 Tablespoon fresh mint, chopped

• Step 7

  Transfer the potato salad to plates or a platter and top with the kielbasa. Drizzle the sausages with any remaining vinaigrette, if you like. Garnish with a little chopped parsley and enjoy!