Lynn's Potato Salad With Sweet Onions & Sausage
· 2 cups green beans, rinsed, ends trimmed and cut into 1-inch pieces
3 pounds Yukon Gold or thin skinned potatoes, scrubbed and cut into 1-inch
pieces
1 tablespoon extra virgin olive oil
2 tablespoons brown sugar
1 medium sized sweet onion such as a
Maui
, Vidalia, peeled and sliced cross wise into 1-inch slices
¾ pound (about 3 large) 96% to 98% fat free chicken or turkey sausages, any
flavor such as Italian, sun-dried tomato, basil and garlic, etc.
½ cup white or blush wine or water
2 tablespoons
Dijon
mustard
1/3 cup low fat mayonnaise (2 grams fat per serving)
¼ cup balsamic vinegar
1 to 2 cloves fresh pressed garlic
¼ cup pitted and chopped black olives
¼ cup minced regular or Italian parsley
Method:
Pour wine into a covered pan and add sausages. Cook sausages on medium-high
simmer turning once or twice for 10 to 12 minutes total. If liquid in pan
becomes low and sausages begin to brown, add more water or wine. Remove sausage
from pan and set aside.
Fill a 6 to 8 – cup covered stock pot or pan ¾ full with water and heat
on high until boiling. Add green beans and cook until tender crisp, 1 to 3
minutes. Remove beans from water with a slotted spoon and rinse under cold water
until cool, drain and set aside.
Return water to boil. Add potatoes to water and reduce heat to high simmer
and cook until potatoes are tender when pierced with a fork, about 15 to 20
minutes.
While potatoes are cooking mix olive oil with brown sugar. Place onion
slices and sausages on a baking sheet and brush with oil sugar mixture. Broil
onions and sausages 6-inches from heat source until sausages are lightly browned
and onions are tender when pierced with a fork 8 to 10 minutes. Sausage will
probably need to be removed from under broiler before onions. Set sausages and
onions aside to cool.
Whisk mayonnaise together with garlic, mustard and vinegar in a small bowl.
When onions and sausages are cool enough to handle, slice sausages into ½ -
inch slices and coarsely chop onions.
In a large bowl combine green beans with potatoes, onions, sausages, olives
and parsley. Pour dressing over salad ingredients and toss gently to combine.
Add salt and fresh ground pepper to taste. Serve warm or chill until cold.
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