Maple syrup vinaigrette and sausage provide a delicious twist on potato salad.
1 lb baby red skin potatoes, scrubbed and quartered
Olive oil cooking spray
2 4 oz all natural Italian turkey sausages, casings removed
1 green bell pepper, seeded and cut into 1-inch chunks
1 1/2 Gala apples, cut into 1-inch chunks
1 tsp minced fresh sage, plus additional for garnish
1 tsp minced fresh thyme, plus additional for garnish
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
2 tbsp pure maple syrup
1/2 tsp Dijon mustard
Pinch sea salt and fresh ground black pepper
Fill a medium pot with 1 to 2 inches water and fit with a steamer basket. Bring water to a boil. To basket, add potatoes and steam until tender, 10 to 15 minutes.
Transfer to a colander until slightly cooled, about 5 minutes.
Meanwhile, mist a large nonstick skillet with cooking spray and heat on medium. Add sausages and cook, breaking up into bite-size pieces, until cooked through, 4 to 5 minutes.
Transfer to a bowl and set aside.
Mist a skillet with additional cooking spray and return to medium heat.
Add bell pepper and sauté, stirring frequently, until tender-crisp, 3 to 4 minutes. Add apples and sauté until soft, 3 to 4 minutes; if needed, mist with additional cooking spray. Add 1 tsp each sage and thyme and sauté for 30 more seconds.
Transfer to a large bowl and set aside.
Meanwhile, in a small bowl, whisk all vinaigrette ingredients until well combined; set aside.
To apple mixture, add potatoes, sausage and vinaigrette.
Toss gently to coat and garnish with additional sage and thyme.
These protein-rich patties are kissed with just a touch of maple syrup and topped with fresh, sweet cinnamon-spiced apples for a meal that works equally well for breakfast, lunch or dinner. Opt for a sweet red variety of apple that will hold its shape when cooked, such as Braeburn or McIntosh.