Dijon-potato salad with smoked turkey sausage
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Red potatoes |
| 14 | ounces | Fat free turkey kielbasa |
| ½ | cup | Red onion; finely chopped |
| ⅓ | cup | Dijon mustard |
| 1 | tablespoon | Fresh lemon juice |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground black pepper |
Directions
Scrub potatoes and pierce several times with a fork. Bake at 425 for 45 to 60 minutes, or until easily pierced with a knife. Potatoes can be cooked ahead of time. Cool and refrigerate until needed.
Place a medium nonstick skillet over medium-high heat until hot. Add sausage and saute for 2 minutes. Add cooked diced potatoes and remaining ingredients and toss well to coat.
Per serving: 263⅖ calories; 1⅒ g fat (3⅗% calories from fat); 20½ g protein; 44½ g carbohydrate; 44 mg cholesterol; 1585 mg sodium Recipe by: Cooking Light (modified) Posted to EAT-LF Digest by Joanne McAndrews <jmca@...> on Jun 20, 1999, converted by MM_Buster v2.0l.