Warm Sausage and Potato Salad

By á-44741

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January 09, 2014

Ingredients

• grain mustard 1/2 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Directions

In a covered medium saucepan cook potatoes in a small amount of boiling salted water for 12 to 15 minutes or until tender.
Drain; set aside.

Meanwhile, slice white portion and about 1 inch of the green portion of the leek; separate green leek pieces from the white, and set both portions aside.

Coat an unheated large nonstick skillet with nonstick cooking spray.

Preheat over medium heat. Cook sausage in hot skillet for 2 to 3 minutes. Stir in the white part of leek and the sweet pepper.
Cook and stir for 2 to 3 minutes more.
Stir in vinegar, the water, mustard, and thyme.
Stir in green portion of leek.
Cook and stir for 1 minute.
Add cooked potatoes; gently toss to coat.

In a covered medium saucepan cook potatoes in a small amount of boiling salted water for 12 to 15 minutes or until tender.
Drain; set aside.

Meanwhile, slice white portion and about 1 inch of the green portion of the leek; separate green leek pieces from the white, and set both portions aside.

Coat an unheated large nonstick skillet with nonstick cooking spray.

Preheat over medium heat. Cook sausage in hot skillet for 2 to 3 minutes. Stir in the white part of leek and the sweet pepper.
Cook and stir for 2 to 3 minutes more.
Stir in vinegar, the water, mustard, and thyme.
Stir in green portion of leek.
Cook and stir for 1 minute.
Add cooked potatoes; gently toss to coat.