Nutrition per serving may change if servings are adjusted.
10 ounces small new potatoes, cleaned and quartered
1 small leek, rinsed well
6 ounces light smoked turkey sausage, cut into ½-inch-thick slices
½ small green bell pepper, chopped
2 tablespoons red-wine vinegar
1 tablespoon water
1 tablespoon whole-grain mustard
½ teaspoon chopped fresh thyme or ¼ teaspoon dried thyme, crushed
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.
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.