Yield:
18 servings (serving size: 1/2 cup)
Recipe from
More from Oxmoor House
Recipe Time
Prep:
7 Minutes
Cook:
23 Minutes
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
Ingredients
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
Preparation
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.
Oxmoor House Healthy Eating Collection,
January 2005
