POTATO SALAD WITH SWEET

POTATO SALAD WITH SWEET
ITALIAN SAUSAGE AND MUSHROOMS


3-lbs. small red skinned potatoes or yellow
Fingerling potatoes, preferably organic
2 lbs. sweet Italian sausage
½ cup dry red wine
2/3 cup plus 2 tbsp. extra-virgin olive oil
1 lb. Mushrooms, sliced
1 tsp. fresh lemon juice
Salt and freshly ground pepper
¾ cup, chopped scallions
1-1/2 tbsp. Dijon mustard
1/3 cup dry white wine
½ cup chicken stock or canned broth

Put the potatoes in a large saucepan of salted water and bring to a boil. Cook potatoes until tender, about 15 to 20 minutes. Let cool slightly, then slice. Put the potatoes in a large bowl.
Meanwhile, heat the oven to 375^. Put the sausages in a single layer in a baking dish and prick them several times with a fork. Bake for 10 minutes. Turn and bake for 10 minutes. Add the wine to the baking dish, add the sausages, and bake for 6 minutes. Turn the sausages once more and bake for 5 minutes longer, or until the wine is evaporated. Remove the sausages to a dish and let cool. Slice into rounds and add to the potatoes.

In a large skillet, heat the 2-tbsp. olive oil. Add the mushrooms and sauté over moderately high heat, tossing, until they are nicely browned, 5 to 7 minutes. Sprinkle on the lemon juice and season with salt and pepper. Add to the potatoes and sausages. Add the scallions. Toss lightly to mix.

In a food processor or blender, combine the mustard, 1-tsp. salt, ½ tsp. pepper, the white wine and stock. Blend to mix well. With the machine on, slowly add the remaining 2/3 cup olive oil.

Pour the dressing over the salad and toss to coat. Serve warm or at room temperature or cover and refrigerate overnight.

Yield: 20-24 servings.