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Warm Potato And Sausage Salad

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  Red potatoes 3 Pound, sliced
  Fat free low sodium chicken broth 1⁄2 Cup (8 tbs)
  White wine vinegar 1⁄4 Cup (4 tbs)
  Stone ground mustard 2 Tablespoon
  Peanut oil 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Light turkey sausage/Pork / beef smoked sausage 1 Pound, thinly sliced (Such As Hillshire Farms)
  Maple syrup 1 Tablespoon
  Sliced green onions 3⁄4 Cup (12 tbs)
  Chopped fresh parsley 1⁄4 Cup (4 tbs)

1. Cook potatoes in boiling water, covered, 10 to 12 minutes or just until tender; drain. Set aside; cool.
2. Combine chicken broth and next 5 ingredients; stir well with a whisk. Set aside.
3. Cook sausage in a large nonstick skillet over medium heat 5 minutes or until browned, stirring frequently. Add maple syrup; cook 1 minute.
4. Place potatoes in a large bowl. Add sausage, green onions, and parsley; toss gently.
5. Pour broth mixture into pan. Bring to a boil, scraping pan to loosen browned bits. Pour broth mixture over potato mixture; toss gently to coat.

Recipe Summary

Main Dish
Stir Fried

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