Pesto Potato-Sausage Salad
Yield
8 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
red skinned potatoes
halved or quartered if large |
|
| 1 | pound |
smoked sausage
hot or kielbasa |
|
| 1 | pint |
cherry tomatoes
halved |
*
|
| 2 | tablespoons | red wine vinegar |
|
| ⅓ | cup | basil pesto |
*
|
Trans-fat Free, Good source of fiber, Sugar-Free
Directions
In large skillet, combine potatoes with enough salted water to cover.
Heat to boiling; simmer until tender about 12 minutes.
Drain, place in large bowl.
Halve sausage lengthwise; cut crosswise into ½ inch diagonal slices.
In skillet used to cook potatoes, sauté sausage over medium heat until browned, about 10 minutes.
With slotted spoon, transfer to bowl with potatoes; add tomatoes.
In small bowl, combine vinegar, pesto, and ½ teaspoon freshly ground pepper; mix.
Add to potato mixture; toss. Serve warm or at room temperature.
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