This hearty warm turkey sausage and potato salad is a great choice for lunch on a cold day. Feel free to substitute pork kielbasa for the turkey sausage, if you'd like. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


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

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

  • Coat an unheated large nonstick skillet with 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 bell pepper. Cook and stir for 2 to 3 minutes more. Stir in vinegar, the water, mustard, and thyme. Stir in the green portion of the leek. Cook and stir for 1 minute. Add the cooked potatoes; gently toss to coat. Serve warm.

Nutrition Facts

237 calories; 8.7 g total fat; 2.5 g saturated fat; 45 mg cholesterol; 772 mg sodium. 552 mg potassium; 22.5 g carbohydrates; 2.3 g fiber; 3 g sugar; 17.1 g protein; 264 IU vitamin a iu; 32 mg vitamin c; 9 mcg folate; 32 mg calcium; 3 mg iron; 29 mg magnesium;

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Rating: 4 stars
This was very good though a bit tangy. I will definitely make it again but might cut back on the vinegar. In addition to fresh thyme I added a little fresh oregano and rosemary. Sage would probably be good in this too. Read More