A fabulous, hearty, man-pleasing dish perfect for a summer barbecue (and the ladies love it too!)
POTATO SALAD WITH SAUSAGE AND MUSHROOMS1½ lbs. small red potatoes
1 lb. sweet Italian sausages (about 4 sausages)
1/2 cup dry red wine
2/3 cup plus 1 Tbs. olive oil
1 lb. mushrooms, sliced
1 tsp. fresh lemon juice
3/4 cup chopped scallions
1½ Tbs. Dijon mustard
1/3 cup dry white wine
1/3 cup chicken broth
Salt and freshly ground pepper
1. Wash potatoes and simmer in a large saucepan of boiling water until tender, 20-25 minutes. Let cool, then slice. Place potatoes in a large bowl.
2. Meanwhile, preheat the oven to 350 . Place sausages in a single layer in a baking dish. Prick several times with a fork, and bake for 15 minutes. Turn and bake for 15 minutes more. Pour off accumulated fat and add red wine. Turn and bake for 15 minutes more. Turn again and bake another 15 minutes. (Total baking time 1 hour.) Remove the sausages to a paper towel lined dish and let cool. Slice into rings and add to potatoes.
3. In a large skillet, heat 1 Tbs. olive oil. Add mushrooms and sauté over moderately high heat until they give up their liquid and most of it evaporates. Sprinkle on lemon juice and season lightly with salt and pepper. Add to potatoes and sausages. Add the scallions. Toss lightly to mix.
4. Place mustard, salt, pepper, white wine and stock in blender and mix well. With the machine on, slowly add remaining cup olive oil. Pour dressing over salad and toss to coat. Serve warm or at room temperature, or cover and refrigerate overnight.