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warm yukon gold and sweet potato salad recipe

Written on Thursday, August 18, 2016 | 8:28:00 AM

makes: 4 servings (2 cups spinach, ¾ cup potatoes, and 1⁄3 cup sausage mixture each)

prep: 20 minutes      cook: 15 minutes

Ingredients : 
- 8 ounces Yukon gold potatoes, scrubbed and cut into ½-inch slices
- 8 ounces sweet potato, peeled, and cut into ½-inch slices (1 medium)
- 7 ounces smoked turkey sausage, cut into ½-inch slices
- 1 small red onion, cut into thin wedges
- 1 stalk celery, thinly sliced (½ cup)
- 2 tablespoons olive oil
- 2 tablespoons cider vinegar
- 1 teaspoon Dusseldorf or spicy brown mustard
- 1 teaspoon snipped fresh sage or ½ teaspoon dried sage, crushed
- ¼ teaspoon black pepper
- 1⁄8 teaspoon celery seeds
- 1 5- to 6-ounce package fresh baby spinach

Preparation Method :
1) In a large saucepan cook potatoes and sweet potatoes in enough boiling salted water to cover about 10 minutes or until tender; drain.

2) Meanwhile, in a large skillet cook sausage, onion, and celery in hot olive oil over medium heat about 5 minutes or until onion is tender and sausage is browned. Stir in vinegar, mustard, sage, pepper, and celery seeds.

3) Place spinach on a serving platter. Top with potatoes and sweet potato. Spoon sausage mixture over top.


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