Warm Potato And Sausage Salad Recipe
Ingredients
| Red potatoes | 3 Pound, sliced | |
| 1/2 cup fat-free, less-sodium chicken broth | ||
| White wine vinegar | 1/4 Cup (16 tbs) | |
| Ground mustard | 2 Tablespoon | |
| Peanut oil | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Turkey sausage | 1 pound, thinly sliced | |
| Maple syrup | 1 Tablespoon | |
| Green onions | 3/4 Cup (16 tbs), sliced | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
Directions
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.
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.
Chef
