Pesto Potato-Sausage Salad
Yield
8 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Good source of fiber, Sugar-Free
Ingredients
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
red skinned potatoes
halved or quartered if large |
|
| 453.6 | g |
smoked sausage
hot or kielbasa |
|
| 473 | ml |
cherry tomatoes
halved |
*
|
| 3E+1 | ml |
red wine vinegar
|
|
| 79 | ml |
basil pesto
|
*
|
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.
