Sauce and sausage make potato salad main course

This potato-and-sausage salad can be served warm or at room temperature. It tastes even better made a day ahead because the potatoes absorb more of the sauce. Make it in advance, pour a glass of wine, and relax and enjoy.

If making the salad ahead, store in a refrigerator and bring to room temperature before serving. Add the lettuce and tomatoes just before serving.

Most supermarkets carry several types of low-fat turkey sausage.

Look for ones that also have a low salt content and plenty of herbs or spices for flavor.

Use the balsamic vinegar dressing in the recipe or buy a reduced-fat one and cut your preparation time.

Helpful hints:

• Any type of canned beans may be used.

• Any low-fat sausage may be used.

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Sausage and potato salad

Prep time: 30 minutes | Cook time: 15 minutes | Serves 2

Ingredients

 3/4 pounds red potatoes
6 ounces low-fat turkey sausage
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
3 tablespoons fat-free, low-salt chicken broth, divided use
1 tablespoon plus 1 teaspoon olive oil, divided use
1/2 cup diced red onion
Salt and freshly ground pepper
1 cup rinsed and drained canned beans
1/2 cup chopped fresh parsley
1/2 whole-wheat baguette
1/2 small head romaine lettuce
1 medium tomato

Instructions

Heat oven to 350 degrees. Wash potatoes, but do not peel; cut into  1/2-inch pieces. Place in a medium saucepan and cover with cold water. Cover with a lid and boil until tender, 12 to 15 minutes.

Meanwhile, cut the sausage into  1/2-inch pieces. Sauté in a nonstick skillet for 10 minutes or until cooked through.

Whisk vinegar and mustard in a large serving bowl. Whisk in 2 tablespoons chicken broth and 1 tablespoon olive oil. Add onion and salt and pepper to taste. Stir in beans. When potatoes are cooked, drain and add, still warm, to the bowl. Toss. Add the cooked sausage, the parsley and more salt and pepper, if desired.

Place bread in oven to warm. Wash lettuce leaves and place in a layer on a serving platter. Spoon salad onto lettuce. Wash and cut tomato into thin wedges. Place around edge of platter. Sprinkle tomatoes with salt and pepper. Mix remaining chicken broth and olive oil, and spoon over tomato. Serve with warm baguette. Makes 2 servings.

Per serving: 560 cal.; 31 g pro.; 74 g carb.; 20 g fat (3 sat., 7 monounsat.); 45 mg chol.; 662 mg sod.; 16 g fiber; 32 percent calories from fat.