Kielbasa, a Polish sausage that is sold already cooked, transforms this potato salad into a satisfying meal. You want the potatoes to hold their shape in the salad, so drain them as soon as they're fork-tender. Leftovers make a delicious lunch, even when served cold. Cost: $2.90/serving
- Prep time 30 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Lemon-Mustard Dressing:
Potato Salad:
Method
Lemon-Mustard Dressing: In bowl, whisk together oil, lemon juice, mustard, salt and pepper until combined. Set aside.Potato Salad: In large saucepan of boiling lightly salted water, cook potatoes until fork-tender, 15 to 18 minutes. Drain and set aside just until cool enough to handle; cut in half.
Meanwhile, in nonstick skillet, heat oil over medium heat; cook onion, stirring occasionally, until softened and light golden, about 7 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Add kielbasa; cook, stirring occasionally, for 3 minutes. Add Swiss chard; cook, stirring, until beginning to wilt, about 2 minutes. Remove from heat. Stir in half of the dressing; scrape into serving bowl.
Toss potatoes with remaining dressing; toss gently into Swiss chard mixture. Stir in chives.
Nutritional facts per serving: about
- Fibre 4 g
- Sodium 905 mg
- Sugars 3 g
- Protein 13 g
- Calories 339.0
- Total fat 17 g
- Potassium 1014 mg
- Cholesterol 33 mg
- Saturated fat 4 g
- Total carbohydrate 36 g
%RDI
- Iron 24.0
- Folate 12.0
- Calcium 7.0
- Vitamin A 31.0
- Vitamin C 50.0
