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Chicken Sausage & New Potato Salad by

Source: Clean Eating


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


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 sold water, drain and set aside.
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.
To a medium bowl, add potatoes, sausage, onion, bell pepper, tarragon, remaining 4 tsp oil, vinegar, garlic, salt and black pepper. Toss to combine.

Servings: 4

Serving Size: 1 1/3 cups

Nutrition Information (per serving):
Calories 218
Fat 8 g
Saturated Fat 1 g
Cholesterol 34 mg
Sodium 292 mg
Carbohydrates 24
Fiber 3 g
Sugars 3 g
Protein 12 g

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