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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


Recipe Summary test

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

1 serving
237 calories; protein 17.1g; carbohydrates 22.5g; dietary fiber 2.3g; sugars 2.6g; fat 8.7g; saturated fat 2.5g; cholesterol 45mg; vitamin a iu 263.9IU; vitamin c 32.4mg; folate 9.3mcg; calcium 32mg; iron 3mg; magnesium 28.5mg; potassium 552.2mg; sodium 772.2mg.

2 lean protein, 1 1/2 starch, 1/2 vegetable