Recipe: Sausage and Potato Salad (serves 2)

SAUSAGE AND POTATO SALAD

3/4 pounds red potatoes
6 ounces low-fat turkey sausage
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
3 tablespoons fat-free, low-salt chicken broth (divided use)
1 tablespoon plus 1 teaspoon olive oil (divided use)
1/2 cup diced red onion
Salt and freshly ground pepper
1 cup rinsed and drained canned red kidney beans
1/2 cup chopped fresh parsley
1/2 whole-wheat baguette
1/2 small head Romaine lettuce
1 medium tomato

Heat oven to 350 degrees F.

Wash potatoes, but do not peel; cut into 1/2-inch pieces. Place in a medium saucepan and cover with cold water. Cover with a lid and boil until tender, 12 to 15 minutes.

Meanwhile, cut the sausage into 1/2-inch pieces. Saute in a nonstick skillet for 10 minutes or until cooked through.

Whisk vinegar and mustard in a large serving bowl. Whisk in 2 tablespoons chicken broth and 1 tablespoon olive oil. Add onion and salt and pepper to taste. Stir in beans.

When potatoes are cooked, drain and add, still warm, to the bowl. Toss. Add the cooked sausage, the parsley and more salt and pepper, if desired.

Place bread in oven to warm. Wash lettuce leaves and place in a layer on a serving platter. Spoon salad onto lettuce. Wash and cut tomato into thin wedges. Place around edge of platter. Sprinkle tomatoes with salt and pepper. Mix remaining chicken broth and olive oil, and spoon over tomato. Serve with warm baguette.

Makes 2 servings
Source: Grandforks Herald, June 6, 2007