2 lb. small red potatoes, halved
\n5 T. vegetable oil
\n1 bunch green onions
\n1 1-lb. turkey kielbasa
\n5 T. cider vinegar
\n2 T. sugar
\n1 T. whole grain Dijon-style prepared mustard
\n1 T. water
\n1\/4 tsp. salt
\n1\/4 tsp. ground black pepper<\/p>\n
Heat outdoor grill. Coat grill rack with nonstick vegetable cooking spray. In large bowl, toss potatoes with 1 T. oil and grill about 4 inches from medium-hot coals, turning occasionally, until well browned — about 20 minutes. Set bowl aside with any remaining oil. Transfer browned potatoes to large piece of heavy-duty aluminum foil; wrap and continue to grill potatoes on another side of grill over low coals until fork-tender — about 20 minutes longer. Meanwhile, trim roots off onions. Place onions in large bowl used for potatoes and toss with oil remaining in bowl. Cut kielbasa into 4 links. Grill kielbasa and onions over medium-low coals, turning frequently, until lightly browned — about 4 minutes. Transfer sausages and onions to cutting board. Cut kielbasa into 1\/4-inch-thick slices. Cut grilled green onions into 1-inch lengths and cut each potato half into 2 wedges. For dressing, in jar with tight-fitting lid, combine remaining 4 T. oil, the vinegar, sugar, mustard, water, salt, and pepper until well mixed. In large serving bowl, toss potatoes, kielbasa, and onions with dressing. Serve salad immediately.<\/p>\n
Yield: 4 servings
\nCalories: 395
\nFat: 18g
\nFiber: 4g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 lb. small red potatoes, halved 5 T. vegetable oil 1 bunch green onions 1 1-lb. turkey kielbasa 5 T. cider vinegar 2 T. sugar 1 T. whole grain Dijon-style prepared mustard 1 T. water 1\/4 tsp. salt 1\/4 tsp. ground black pepper Heat outdoor grill. Coat grill rack with nonstick vegetable cooking spray. In large bowl, toss potatoes with 1 T. oil and grill about 4 inches from medium-hot coals, turning occasionally, until well browned — about 20 minutes….<\/p>\n