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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
25 mins


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; protein 17.1g 34% DV; carbohydrates 22.5g 7% DV; exchange other carbs 1.5; dietary fiber 2.3g 9% DV; sugars 2.6g; fat 8.7g 13% DV; saturated fat 2.5g 13% DV; cholesterol 45mg 15% DV; vitamin a iu 263.9IU 5% DV; vitamin c 32.4mg 54% DV; folate 9.3mcg 2% DV; calcium 32mg 3% DV; iron 3mg 16% DV; magnesium 28.5mg 10% DV; potassium 552.2mg 16% DV; sodium 772.2mg 31% DV.

Reviews (1)

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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