Potato Salad with Sausage & Grainy Mustard Dressing

There are numerous dishes you can make with potatoes and this latest recipe is one that will please your family members, friends and dinner guest. What's so wonderful about this particular recipe... aside from being extremely easy to make... is that it tickles your taste buds. You get sweet from the sugar, salty from the bacon or sausage, sour from the vinegar and it's all soaked up by each small potato and bursting with flavor. I decided to use bacon pieces instead of sausage, but you can use any type of meat you like or exclude it all together. Also, for the grainy mustard, look for Grey Poupon... I find their grainy mustard is far better than most.

This recipe was found on Better Homes & Gardens website - click here!

Potato Salad with Sausage & Mustard Dressing


Ingredients: 
1 pound small red new potatoes, halved
1 pound small yellow new potatoes, halved
3 tablespoons apple cider vinegar
1 tablespoon salt


Dressing:
1/4 cup coarse-grain mustard
3 tablespoons apple cider vinegar
3 tablespoons sugar
1/4 cup peanut oil
1/3 cup dry cured sausage - such as soppresata, pepproni, or salami, cut in 1/4 inch pieces or bacon.
1/2 cup torn fresh curly-leaf parsley
2 tablespoons thinly sliced green onions
salt & pepper


Instructions:

1. In a 3- to 4-quart saucepan combine potatoes, 3 Tbsp. cider vinegar, and 1 Tbsp. kosher salt. Add water (about 4 cups) to cover potatoes. Bring to boiling over medium heat. Reduce heat and simmer, uncovered, for 15 to 20 minutes, just until potatoes are tender when gently pierced with a fork. Drain well. Let stand for 2 to 3 minutes before adding dressing.

2.  For Grainy Mustard Dressing, in a small bowl whisk together the mustard, 3 Tbsp. vinegar, sugar, and 1/2 tsp. kosher salt. In a steady stream, whisk in peanut oil until well blended.

3.  Transfer potatoes to a mixing bowl. Add Grainy Mustard Dressing all at once. Mix gently to avoid breaking potatoes. Gently mix in sausage. Season with a generous pinch of kosher salt and a few grinds of black pepper. Add parsley and green onions. Serve warm or at room temperature.