Kielbasa Hot Potato Slaw (Ohio)

I like the challenge of cooking lighter meals that pack big flavour. This ohio-style kielbasa and potatoes fits the bill.

1½ tsp. cornstarch
¼ cup apple cider vinegar
1 Tbsp. pure honey
1 tsp. Dijon mustard
¼ tsp. sea salt
¼ tsp. black pepper, freshly cracked
1 Tbsp. canola oil
1 (14 oz) pkg smoked turkey kielbasa, cut into ¼" slices
2 medium red potatoes (about 8 oz), cut into ½" cubes
½ cup sweet onion, sliced
½ cup sweet red pepper, chopped
4 strips bacon, cooked and crumbled
½ cup water
1 tsp. beef bouillon granules
1 (14 oz) pkg coleslaw mix

In a small bowl, whisk the first six ingredients until smooth. In a large skillet, heat oil over medium-high heat. Add kielbasa, potatoes, onion, red pepper and bacon; cook and stir 3-5 minutes or until kielbasa is lightly browned.

Add water and bouillon; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until potatoes are almost tender. Add coleslaw; cook, covered, 4-6 minutes longer or until tender, stirring occasionally.

Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened.

Makes 4 servings.