| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Casserole, Poultry | 6 | Servings | |
INGREDIENTS
| 2 | lb | Potatoes; peeled |
| 2 | tb | Vegetable oil |
| 1 | sm | Onion; chopped |
| 1 | lb | Turkey kielbasa; sliced |
| 1 | tb | All-purpose flour |
| 1/2 | c | Water |
| 3 | tb | Cider vinegar |
| 1 | tb | Sugar |
| 1/4 | ts | Ground black pepper |
| 1/4 | c | Frozen green peas; thawed |
INSTRUCTIONS
Cut potatoes crosswise into 1/4-inch-thick slices. In 3-quart saucepan, heat potatoes and water to cover to boiling over high heat. Reduce heat to low; cover and cook potatoes just until tender--about 15 minutes. Drain potatoes in colander. In same saucepan, heat oil over medium heat. Add onion and kielbasa; cook 3 to 5 minutes or until onion softens. Stir in flour until well mixed, then stir in water, vinegar, sugar, and pepper. Heat until thickened and bubbly. Reduce heat to low . Gently stir in cooked potatoes and peas; simmer 5 minutes. Remove from heat and serve. NOTES : Our version of this favorite salad substitutes low-fat turkey kielbasa for the traditional ham or bacon. Recipe by: Country Living (February 1998) Posted to recipelu-digest by "Nesb2@aol.com" <Nesb2@aol.com> on Mar 23, 1998
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