Warm Sausage and Potato Salad

Ingredients

2

Servings

10 ounces small new potatoes, quartered
1 small leek, rinsed well, white and light green parts sliced and reserved separately
6 ounces light smoked turkey sausage, cut into 1/2-inch-thick slices
1/2 small green bell pepper, chopped
2 tablespoons red-wine vinegar
1 tablespoon water
1 tablespoon whole-grain mustard
1/2 teaspoon McCormick® Thyme Leaves

In a covered medium saucepan, cook potatoes in a small amount of boiling salted water for 12 to 15 minutes or until tender. Drain; set aside.
Coat a large nonstick skillet with cooking spray; heat over medium heat. Add sausage; cook for 2 to 3 minutes. Stir in the white leek slices and bell pepper. Cook and stir for 2 to 3 minutes more. Stir in vinegar, water, mustard and thyme. Stir in light green leek slices. Cook and stir for 1 minute. Add cooked potatoes; gently toss to coat. Serve warm.

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