Yield: 8 servings
Measure | Ingredient |
---|---|
1½ pounds | Red potatoes; small, halved or quartered if large |
1 pounds | Smoked hot sausage or kielbasa |
1 pint | Cherry tomatoes; halved |
2 tablespoons | Red-wine vinegar |
⅓ cup | Prepared pesto |
\N x | 260 calories |
\N x | 8 g protein |
\N x | 25 g carbohydrate |
\N x | 15 g fat |
\N x | 23 mg cholesterol |
\N x | 524 mg sodium |
NUTRITIONAL INFORMATION/SERV
1. In large skillet, combine potatoes with enough salted water to cover. Heat to boiling; simmer until tender. about 12 minutes. Dain; place in large bowl.
2. Halve sausage lengthwise; cut crosswise into ½ inch diagonal slices.
In skillet used to cook potatoes, saute' sausage over medium-heat until browned, about 10 minutes. With slotted spoon, transfer to bowl with potatoes; add tomatoes.
3. In small bowl, combine vinegar, pesto, and ½ t freshly ground pepper; mix. Add to potato mixture; toss. Serve warm or at room temperature.
From: McCall's August 1993 Happy Charring ~-- EZPoint V2⅕ * Origin: "LaRK's" Place (1:343/26.3) |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38882 Reply-to: 0 Private: No Receipt: No Date: 1993-07-26,08:49 From: LAWRENCE KELLIE To: ALL Subject: RECIPE Flags: