Meat 'N' Potato Salad
|Smoked sausage||1 Pound, cut into 1/2-inch-thick slices|
|Small red potatoes||1 Pound, cut into 1/2-inch cubes|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Cider vinegar||2 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Green bell pepper||1 Large, diced|
|Red onion||1⁄2 Cup (8 tbs), chopped with food processor|
Place sausage, potatoes and chicken broth in 10-inch Generation II Frying Pan.
Bring to a boil over medium-high heat.
Reduce to a simmer, cover and cook until potatoes are tender, about 10 minutes.
Meanwhile, combine sour cream, vinegar, mayonnaise, mustard, sugar and salt in Classic 2-Qt Batter Bowl.
When sausage and potatoes are finished cooking, drain and let cool slightly, about 5 minutes.
Add sausage, potatoes, bell pepper and onion to Batter Bowl and toss to coat.