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Meat 'N' Potato Salad

21st.Century.Chef's picture
Ingredients
  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
  Mayonnaise 2 Tablespoon
  Dijon mustard 2 Teaspoon
  Sugar 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Green bell pepper 1 Large, diced
  Red onion 1⁄2 Cup (8 tbs), chopped with food processor
Directions

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.
Serve warm.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Potato

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