Potato Salad with Sweet Sausages and Mushrooms

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  • 3 pounds (16-20) small red potatoes, quartered
  • 2 pounds sweet Italian sausages
  • 1/2 cup dry red wine
  • 2/3 cup plus 2 tablespoons extra-virgin olive oil
  • 1 pound mushrooms, sliced
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon TABASCO® brand Original Red Sauce, divided
  • 3/4 cup chopped green onions
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup dry white wine
  • 1/3 cup chicken stock or broth


Place potatoes in a large saucepan and cover with water; cook over medium-high heat for 15 to 20 minutes, or until fork tender. Drain. Cool to room temperature before slicing into 1/4-inch slices. Place potatoes in a large bowl.

Meanwhile, preheat oven to 350°F. Put sausages in a single layer in a baking dish and prick several times with a fork. Bake 15 minutes. Turn sausages and bake an additional 15 minutes. Add red wine to pan, turn sausages, and bake 8 minutes. Turn sausages once more and bake 7 minutes longer or until cooked through. Remove sausages to a dish and let cool. Cut into 1/2-inch slices and add to potatoes.

In a large skillet, heat 2 tablespoons of the olive oil. Add mushrooms and sauté over medium-high heat, stirring until they give up their liquid and most of it evaporates, about 5 minutes. Sprinkle on lemon juice and 1 1/2 teaspoons of the TABASCO® Sauce. Add to potato mixture along with green onions and toss lightly to mix.

In a food processor or blender, combine mustard, salt, pepper, white wine, stock, and remaining 1 1/2 teaspoons TABASCO® Sauce. Turn on machine and slowly add remaining 2/3 cup olive oil. Pour dressing over potato mixture and toss to coat. Serve warm or at room temperature, or cover and refrigerate overnight.

Makes 12 servings.

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