Turkey Sausage Potato Salad Recipes

SAUSAGE POTATO SALAD

Steps:

• Bring a large pot of water to a boil. Add the potatoes; boil about 25 minutes or until tender. Drain and let cool. Cut potatoes into quarters and place in a large bowl.
• In a large skillet, heat the 2 teaspoons oil over medium-high heat. Brown the kielbasa. Transfer to a paper towel-lined plate to drain. Add kielbasa to the bowl with the potatoes along with celery and green onions.
• For the dressing, in a small bowl, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly whisk in oil. Add the dressing, celery and green onions to the potato mixture and toss to combine. Serve warm or at room temperature.

WARM SAUSAGE POTATO SALAD

Steps:

• Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 4 minutes. Add beans; cook 3-4 minutes longer or until vegetables are tender. Drain and place in a bowl. Add the sausage and onion., In a saucepan, melt butter. Stir in the flour, mustard, salt and pepper until smooth; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the mayonnaise; pour over vegetable mixture and toss to coat. Transfer to a 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 45-50 minutes or until heated through.

SAUSAGE POTATO SALAD

Steps:

• Scrub potatoes; place in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender., For dressing, in a small bowl, combine the oil, honey mustard, vinegar and seasonings. Set aside. In a small nonstick skillet coated with cooking spray, cook and stir sausage until heated through., Drain potatoes; cool slightly. Cut into 1/4-in. slices and place in a bowl. Add the onion, sausage and dressing; toss to coat. Serve warm or chilled.

TURKEY POTATO SALAD

Steps:

• Boil potatoes and carrots in their skin until soft, about 15 minute Drain water, and let them cool will they are not too hot to the touch. Boil eggs till they are hard, for about 15 min as well, and let them cool in cold water.
• Meanwhile, dice pickles, turkey meat, parsley, and onion.
• When the potatoes, carrots, and eggs are cold to the touch peel and dice them.
• Mix all ingredients, and dress with Mayo. Enjoy!
• The salad can stay dressed in the fridge for a while of you do not add salt to the mix.

GERMAN POTATO SALAD WITH SAUSAGE

Steps:

• Scrub potatoes and cook in water to cover until potatoes are done, about 17 minutes. If tiny new potatoes are not available, use large ones, scrub and cut into eighths. Cook about 10 minutes.
• Cut sausages into tiny pieces.
• Heat nonstick pan and saute until sausages are cooked, about 7 minutes.
• Mix flour with a little of the vinegar to a smooth paste. Stir in remaining vinegar until smooth; stir in sugar, celery seed and water, and set aside.
• Drain potatoes, and cut into bite-size pieces.
• Chop pimento; trim and thinly slice scallions.
• Stir flour mixture into sausages with potatoes, and stir until mixture thickens. Stir in pimento and scallions.
• Season with salt and pepper.

CREAMY SAUSAGE AND POTATO BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.
• Combine condensed soup, milk, onion, bell pepper, salt, and pepper in a mixing bowl; mix until well blended.
• Layer 1/2 of the potato slices in the prepared baking dish. Top with 1/2 of the sausage and 1/2 of the soup mixture. Repeat layers once more. Dot butter over the top.
• Cover and bake in the preheated oven for 1 hour 15 minutes. Remove the cover and sprinkle Cheddar cheese over top. Bake, uncovered, until bubbly and the cheese has melted, about 15 more minutes.

PRESSURE COOKER GERMAN POTATO SALAD WITH SAUSAGE

Steps:

• In a pressure cooker, saute bacon 2 minutes or until crisp. Stir in onion and garlic and cook 2 minutes. Add broth, vinegar, salt, pepper and dill and mix thoroughly. Add potatoes and sausage and still well. Secure lid on pressure cooker. Over high heat, develop steam to medium-high pressure. Reduce heat and maintain pressure and cook for 4 minutes. Release pressure according to manufacturer's directions. Remove lid.
• Stir potato-sausage mixture carefully but thoroughly. Add sour cream, mustard, bell pepper, radishes and parsley, tossing gently to mix.
• Pour salad in serving bowl and serve warm or chilled.