Cajun Potato Salad
A hearty dish great for any pot luck or picnic!

Servings: 8

• Cooking oil spray
• 2 tablespoona olive oil
• 8 ounces low fat or fat free turkey keilbasa cut lengthwise in half, then crosswise into 1/2-inch pieces
• 3 pounds red-skinned potatoes, peeled (optional), cut into 3/4-inch pieces
• 3 tablespoons white wine vinegar
• 1 tablespoon hot pepper sauce
• 1 tablespoon whole course grain Dijon mustard
• 1 green bell pepper, chopped
• 1 cup chopped celery
• 2/3 cup sliced green onions

Spray large nonstick skillet lightly with oil and heat over medium-high heat. Add sausage and sauté until browned, about 5 minutes. Transfer to paper towels and drain.

Bring large pot of salted water to boil. Add potatoes and cook just until tender, stirring occasionally, about 9 minutes. Drain well. Whisk vinegar, pepper sauce and mustard in large bowl. Transfer warm potatoes to bowl with vinegar mixture and gently toss. Gently mix in sausages, bell pepper, celery, green onions and 2 tablespoons olive oil. Season with salt and pepper. Serve warm or at room temperature.

Per Serving: 211 Calories; 5g Fat (21.7% calories from fat); 1g Saturated Fat; 9g Protein; 34g Carbohydrate; 4g Dietary Fiber; 28mg Cholesterol; 348mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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