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Dijon-Potato Salad with Smoked Turkey Sausage

2 pounds red potatoes
14 ounces fat free turkey kielbasa
1/2 cup red onion, finely chopped
1/3 cup Dijon mustard
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Scrub potatoes and pierce several times with a fork. Bake at 425
for 45 to 60 minutes, or until easily pierced with a knife. Potatoes
can be cooked ahead of time. Cool and refrigerate until needed.

Place a medium nonstick skillet over medium-high heat until hot.
Add sausage and saute for 2 minutes. Add cooked diced potatoes
and remaining ingredients and toss well to coat.

Makes 4 servings.

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