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Turkey Sausage Potato Salad

 Turkey Sausage Potato Salad
One night I added turkey Italian sausage to plain potato salad, and my family raved about it. I've refined the recipe since then to create this hearty, comforting dish.
7 ServingsPrep: 30 min. + chilling


  • 6 medium red potatoes, cubed
  • 3 turkey Italian sausage links, casings removed
  • 1/2 cup reduced-fat mayonnaise
  • 1/2 cup reduced-fat sour cream
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 6 green onions, sliced
  • Leaf lettuce, optional


  • Place potatoes in a large saucepan and cover with water; bring to a
  • boil. Reduce heat; cover and simmer for 15-20 minutes or until
  • tender. Drain; rinse with cold water and set aside.
  • Cut sausage into bite-size pieces; cook in a nonstick skillet over
  • medium heat until no longer pink. Drain and cool.
  • In a small bowl, combine the mayonnaise, sour cream, vinegar,
  • mustard, oregano, salt and pepper. In a large bowl, combine the
  • potatoes, sausage and onions; add dressing and toss to coat. Cover
  • and refrigerate for at least 2 hours. Serve in a lettuce-line bowl
  • if desired. Yield: 7 servings.

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Turkey Sausage Potato Salad (continued)

Nutritional Facts: One serving (1 cup) equals 233 calories, 11 g fat (3 g saturated fat), 31 mg cholesterol, 682 mg sodium, 27 g carbohydrate, 3 g fiber, 11 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.