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Potato Salad with Hot Smoked Sausage

Contributed by: NAPSA


  • 3 lbs. red skin potatoes, cleaned and quartered
  • 1/4 cup + 1 tbsp. vegetable oil
  • 1 lb. Hillshire Farm¨ Hot Smoked Sausage, cut lengthwise in half; then across in 1/4" pcs.
  • 3 tbsp. white wine vinegar
  • 1 tbsp. hot pepper sauce
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 tbsp. whole grain Dijon mustard
  • 1 green pepper, diced
  • 3 celery ribs, diced
  • 6 green onions, sliced


Bring a large pot of salted water to a boil, add potatoes; cook until fork tender, stirring occasionally, for about 10 minutes. Drain well.

In a skillet, over medium-high heat, lightly brown smoked sausage in 1 tablespoon of vegetable oil for about 5 minutes. Drain; set aside.

Whisk vinegar, hot pepper sauce, salt, pepper, mustard and 1/4 cup of the vegetable oil in a large bowl. Gently toss mixture with potatoes, green peppers, celery, green onions and sausage.

Serve immediately or refrigerate until serving.

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