Warm Potato and Sausage Salad

Oxmoor House
18 servings (serving size: 1/2 cup)


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3 pounds red potatoes, sliced
1/2 cup fat-free, less-sodium chicken broth
1/4 cup white wine vinegar
2 tablespoons stone-ground mustard
1 tablespoon peanut oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound lite turkey, pork, or beef smoked sausage, thinly sliced (such as Hillshire Farms)
1 tablespoon maple syrup
3/4 cup sliced green onions
1/4 cup chopped fresh parsley


Prep: 7 Minutes
Cook: 23 Minutes

Cook potatoes in boiling water, covered, 10 to 12 minutes or just until tender; drain. Set aside; cool.

Combine chicken broth and next 5 ingredients; stir well with a whisk. Set aside.

Cook sausage in a large nonstick skillet over medium heat 5 minutes or until browned, stirring frequently. Add maple syrup; cook 1 minute.

Place potatoes in a large bowl. Add sausage, green onions, and parsley; toss gently.

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. Serve immediately.

Created date

March 2010

Nutritional Information

Calories 100
Fat 1.6 g
Satfat 0.4 g
Protein 4.8 g
Carbohydrate 16.2 g
Cholesterol 9 mg
Iron 1.1 mg
Sodium 328 mg
Caloriesfromfat 14 %
Fiber 1.6 g
Calcium 24 mg