Sausage And Potato Salad

Makes 6
Prep 15 m
Cook 20 m



  1. 1 of 4 Place potatoes in saucepan; add enough water to cover. Bring to boiling; boil gently 20 minutes or until knife-tender.
  2. 2 of 4 Meanwhile, mix chicken broth, vinegar, sugar, mustard powder, salt, pepper and crushed fennel seeds in saucepan. Heat to simmering; keep warm.
  3. 3 of 4 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.
  4. 4 of 4 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. Makes 6 servings.
Nutrition Information for Sausage And Potato Salad
Servings Per Recipe: 6
Per Serving: 627 mg sodium, 4 g fiber, 22 g carb., 12 g pro., 229 kcal cal., 4 g sat. fat, 31 mg chol., 11 g Fat, total