Sausage, Red Bliss Potatoes and Gruyere Salad

Portion: 4 entree salads


1 1⁄2 pounds small to medium red bliss potatoes, washed
2⁄3 cup green onion, chopped
2 Tbsp. cider vinegar
1⁄3 cup light mayonnaise
1⁄4 cup non-fat plain yogurt
1 tsp. caraway seeds
4 ounces Gruyere cheese, medium dice
8-12 romaine lettuce leaves, washed and dried
12 tomato wedges


  1. Reheat sausage thoroughly according to package directions. Cool slightly and cut into thin slices.
  2. Meanwhile, cover potatoes with cold water and bring to a boil in a 2 to 3 quart saucepan. Reduce heat and simmer for about 20 minutes or until the potatoes are tender when pierced with a fork. Drain and cool just until they are cool enough to handle. Cut potatoes into 1⁄8 inch slices.
  3. In a large bowl, combine onions and vinegar with the potatoes. Using a rubber scraper, gently stir together. Cool.
  4. In a small bowl, mix the mayonnaise, yogurt, and caraway seeds. Gently fold into the potatoes. Add smoked sausage and cheese.
  5. For each portion, serve 2 cups salad atop a bed of romaine leaves. Garnish each entree plate with 3 tomato wedges. May be served immediately at room temperature or covered and chilled.

Nutritional Information (per serving)
Regular Sausage

Calories 679
Protein 33 grams
Carbohydrates 47 grams
Fat Total 40 grams
Cholesterol 94 mg
Sodium 1503 mg

Low-Fat Sausage

Calories 470
Protein 25 grams
Carbohydrates 54 grams
Fat Total 17 grams
Cholesterol 74 mg
Sodium 956 mg

  National Hot Dog & Sausage Council 


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