Warm Potato and Sausage Salad

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

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Nutritional Information

Amount per serving
  • Calories: 100
  • Fat: 1.6g
  • Saturated fat: 0.4g
  • Protein: 4.8g
  • Carbohydrate: 16.2g
  • Cholesterol: 9mg
  • Iron: 1.1mg
  • Sodium: 328mg
  • Calories from fat: 14%
  • Fiber: 1.6g
  • Calcium: 24mg


  • 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


  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. Serve immediately.
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