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Sunday, April 24, 2016

Warm Swiss Chard and Kielbasa Potato Salad

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

By Jennifer Bartoli and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2015

Prep time 30 minutes

Total time 30 minutes

Portion size 4 servings


Lemon-Mustard Dressing:
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) lemon juice
2 tsp (10 mL) grainy mustard
1/4 tsp (1 mL) each salt and pepper

Potato Salad:
680 g mini yellow-fleshed potatoes
2 tsp (10 mL) olive oil
1 onion, diced
2 cloves garlic, sliced
200 g kielbasa sausage, (casing removed) diced
8 cups (53.6 g) chopped Swiss chard, (about 1 large bunch)
2 tbsp (30 mL) chopped fresh chives


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 Information per serving: about
cal 339 pro 13g total fat 17g sat. fat 4g 
carb 36g dietary fibre 4g sugar 3g chol 33mg 
sodium 905mg potassium 1,014mg   
calcium 7 iron 24 vit A 31 vit C 50 
folate 12

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