Step 1

Scrub the red potatoes, pat dry. Cut each potato into eights. Remove seeds/core of the bell peppers, cut them into chunks that are the same size as the potatoes.

Step 2

Heat 2 tbsp of olive oil over medium-high heat. When hot, add your potatoes and cook for three minutes, stirring occasionally. Now add your bell peppers and sliced onions and continue cooking. Add plenty of kosher salt (you're dealing with potatoes here) and some black pepper to taste.

Step 3

Cook until the potatoes are just cooked through and the bell peppers are tender, about 7 more minutes. The potatoes should be tender all the way through when pieced with the fork. Turn heat down to low.

Step 4

Slice up your kielbasa and toss into the skillet with 2 tbsp of mustard, and the juice of a lemon. Stir to combine and cook on low until kielbasa is heated through.

Step 5

Serve with Whole30 approved sauerkraut and enjoy!