Lighter Sweet Apple Sausage and Potato Salad
13 Fewer Calories
13 g Less Fat
3 tablespoons red wine vinegar
1 tablespoon coarse-grained Dijon mustard
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound baby red potatoes, each cut in half
9 ounces fully-cooked (70% less fat) sweet apple chicken sausage, about 3 links
1 bunch watercress, tough stems removed
1 yellow bell pepper, cut into thin strips
1 shallot, thinly sliced
To make the dressing, whisk together the vinegar, mustard, olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl; set aside.
Bring the potatoes and enough cold water to a boil in a large saucepan over high heat. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 15 minutes. Drain; transfer to a large bowl. Toss the warm potatoes with 2 tablespoons of the dressing. Let stand 10 minutes.
Meanwhile, preheat the broiler. Spray broiler rack with cooking spray. Place the sausage on the rack in the broiler pan. Broil, 7 inches from the heat, turning occasionally, until the sausage is heated through, 8 – 10 minutes. Transfer to a cutting board; let cool slightly, then cut diagonally into 1-inch chunks.
Transfer the sausage to the bowl with the potatoes. Add the watercress, bell pepper, and shallot. Drizzle with the remaining dressing and toss gently to coat. Serve at once.
Prep Time: 15 minutes
Cook Time: 25 minutes.
Per Serving: 248 Cal; 10 g Protein; 6 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 39 g Carb; 6 g Fiber; 2 g Sugar; 40 mg Calcium; 6 mg Iron; 446 mg Sodium; 22 mg Cholesterol
Original recipe courtesy Paula Deen: Sausage and Potato Salad
Lightened Up recipe courtesy of the Deen Brothers and the Paula Deen Test Kitchen
Test Kitchen Tip
Use tongs to turn the sausage while broiling. A fork will prick the sausage allowing its juices to escape.