Recipe: Sausage and Potato Salad

SAUSAGE AND POTATO SALAD

1 1/2 pounds red new potatoes
water
1/2 cup chicken broth
1/4 cup red wine vinegar
2 teaspoons sugar
1/2 teaspoon mustard powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon fennel seeds, crushed
1 pound hot Italian sausage, cut into bite size pieces
1 sweet red pepper, cut into strips
1 sweet yellow pepper strips, cut into strips
1 medium onion, halved and sliced
3 cups cut into bite size pieces escarole (packed into cup)

Place potatoes in saucepan; add enough water to cover. Bring to boiling; boil gently 20 minutes or until knife-tender.

Meanwhile, mix chicken broth, vinegar, sugar, mustard powder, salt, pepper and crushed fennel seeds in saucepan. Heat to simmering; keep warm.

Add sausage to large skillet; cook over medium-high heat for 7 minutes or until beginning to brown.

Add sweet peppers and onion; reduce heat to medium-low and cook for 9 minutes, until vegetables are tender and sausage is cooked through.

Drain potatoes; cut in half or in quarters. Place in large bowl; add warm dressing and sausage mixture; toss to coat. Add escarole; toss. Serve slightly warm.

Servings: 6
Source: Family Circle Magazine, 6/20/00