Sausages with Warm Potato Salad

Prep: 5 min.

Cook: 25 min.

Serves: 4

Cost per serving: $1.69

1 1/2 Tbsp. Dijon mustard

2 Tbsp. finely chopped fresh parsley

1 tsp. white wine vinegar

3 Tbsp. olive oil

1 shallot, finely chopped

1 1/2 lb. small red potatoes

Salt

4 chicken or pork sausage links (12 oz.)

1. Preheat a gas grill on medium-high, covered, for 10 minutes. Whisk together mustard, parsley, vinegar, olive oil and shallot in a small bowl and set aside.

2. Place potatoes and 1 tsp. salt in a large saucepan and cover with water. Bring to a boil, lower heat and simmer until potatoes are tender, 10 to 15 minutes. Drain and let cool slightly in a colander.

3. Turn grill down to medium. Prick sausages in a few places with a fork and grill, turning occasionally, until an instant-read thermometer inserted into middle of one registers 160°F, about 10 minutes. While sausages are cooking, cut each potato in half and transfer to a large, shallow bowl. Toss potatoes with dressing and serve immediately with sausages.

PER SERVING: 308 Cal., 18g Fat (4g Sat.), 20mg Chol., 3g Fiber, 8g Pro., 29g Carb., 404mg Sod.

Kitchen tips

Think small. Small potatoes cook more quickly and don't have to be cut into as many pieces as larger ones. Any variety will work, but red-skinned potatoes add a nice shot of color.

Try a new taste. Take advantage of the many new varieties of flavors available when selecting sausages. Try a sweet or hot Italian sausage, spicy Andouille, sun-dried tomato or apple. Most are available made with pork, turkey, chicken or a combination.

Check out our recipe for Sausage and Roasted Peppers Pasta.

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