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Gluten-Free

Chicken Sausage & New Potato Salad

This easy, 30 minute recipe for potato salad is a great side for any cookout. The addition of chicken sausage ups the protein quotient.

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Servings
4
Prep Time
15 min
Cook Time
15 min
Duration
30 min

Ingredients

  • :
  • 1¼ lb new potatoes, scrubbed
  • and chopped
  • 5 tsp extra-virgin olive oil, divided
  • 6 oz all-natural, cooked sweet Italian chicken sausage, chopped
  • 3/4 cup diced red onion
  • 1/2 cup diced red or yellow bell pepper
  • 2 to 3 tbsp chopped fresh
  • tarragon leaves
  • 2½ tbsp apple cider vinegar
  • 1 clove garlic, minced
  • Sea salt and ground black pepper to taste

Preparation

  1. To a large nonstick skillet, add potatoes and 4 cups water. Bring to a boil on medium-high, reduce heat to medium-low, cover and simmer for about 5 minutes, or until potatoes are just tender. Rinse under cold water, drain and set aside.
  2. Wipe out skillet and return to stove top on medium; heat 1 tsp oil. Add sausage and cook for 4 to 5 minutes, stirring frequently, until browned. Set aside to cool for about 5 minutes.
  3. To a medium bowl, add potatoes, sausage, onion, bell pepper, tarragon, remaining 4 tsp oil, vinegar, garlic, salt and black pepper. Toss to combine.

Nutrition Information

  • Serving Size 1 1/3 cups
  • Calories 218
  • Carbohydrate Content 24 g
  • Cholesterol Content 34 mg
  • Fat Content 8 g
  • Fiber Content 3 g
  • Protein Content 12 g
  • Saturated Fat Content 1 g
  • Sodium Content 292 mg
  • Sugar Content 3 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g