Ingredients (to serve 4):
2 tablespoons sherry (or balsamic) vinegarPreparation (about 45 minutes):
2 tablespoons honey mustard
2 teaspoons caraway seeds
1 1/2 teaspoons celery salt
1/4 cup plus 2 teaspoons olive oil
1 pound small red potatoes, cut into 1/2-inch cubes
1 cup diced onions
1 cup diced green bell pepper
1 pound kielbasa sausages (smoked Polish sausage), cut in half lengthwise and sliced into 1/4-inch half-circles
4 10- or 11-inch flour tortillas
Tip: If you heat up the tortillas slightly (e.g. in a microwave oven or in the skillet you used for cooking the kielbasa - wipe clean first), they won't crack or tear when you wrap them around the filling.
1. Combine the first five ingredients (vinegar through pepper, 1/4 teaspoon) in a small bowl. Gradually whisk in 1/4 cup of the olive oil. Set aside.
2. Place the potatoes in a pot and cover with water. Add 1/2 teaspoon salt and bring to a boil over high heat. Reduce the heat and simmer until potatoes are just tender when pierced with a fork.
3. Remove the potatoes from heat, drain and return them to the pot. Add the vinegar mixture and toss.
4. Heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add the onion, bell pepper, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until onions and peppers become tender and start to brown, five to seven minutes.
5. Add the onions and peppers to the potatoes and toss to combine.
6. Wipe the skillet clean with a paper towel and return the skillet to the stove. Heat the skillet over high heat and add the kielbasa. Cook until brown, about five to seven minutes.
7. Add the potato mixture and toss well. Cook until warm. Divide among the tortillas and wrap.
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