3 pounds (16-20) small red potatoes, quartered

2 pounds sweet Italian sausages

1/2 C. dry red wine

2/3 C. plus 2 T. extra-virgin olive oil

1 pound mushrooms, sliced

1 tsp. fresh lemon juice

1 T. Original TABASCO® brand Pepper Sauce, divided

3/4 C. chopped green onions

2 T. Dijon mustard

1/2 tsp. salt

1/4 tsp. black pepper

1/3 C. dry white wine

1/3 C. 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 T. 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 tsp. 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 tsp. TABASCO® Sauce. Turn on machine and slowly add remaining 2/3 C. olive oil. Pour dressing over potato mixture and toss to coat. Serve warm or at room temperature, or cover and refrigerate overnight.