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8 ounces green beans, rinsed, ends trimmed, and cut in 1-inch pieces <\/span><\/p>\n 3 pounds Yukon Gold or thin-skinned potatoes, scrubbed and cut into 1-inch chunks <\/span><\/p>\n 2 tablespoons olive oil <\/span><\/p>\n 2 tablespoons brown sugar <\/span><\/p>\n 1 sweet onion such as Maui, Vidalia, or Oso (about 8 oz.), peeled and sliced crosswise 1 inch thick <\/span><\/p>\n 2 fully cooked sausages (about 10 oz. total) <\/span><\/p>\n 1\/4 cup mayonnaise <\/span><\/p>\n 1 1\/2 tablespoons Dijon mustard <\/span><\/p>\n 1\/4 cup balsamic vinegar <\/span><\/p>\n 1\/3 cup pitted black olives, coarsely chopped <\/span><\/p>\n 1\/4 cup minced parsley <\/span><\/p>\n Salt and pepper <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n In a 6- to 8-quart pan over high heat, bring 3 quarts water to a boil. Add beans and cook until crisp-tender, 1 to 2 minutes. Remove beans from water with a slotted spoon or strainer and rinse under cold running water until cool. Return water to a boil. Add potatoes, reduce heat as necessary to maintain a simmer, and cook until potatoes are tender when pierced, 15 to 20 minutes. Drain. Meanwhile, in a small bowl, mix olive oil and brown sugar. Place onion slices and sausages on a baking sheet and brush generously with brown sugar mixture. Broil 6 inches from heat until onions and sausages are lightly browned and onions are tender when pierced, 8 to 10 minutes. Let stand until cool enough to handle. Coarsely chop onion. Slice sausages 1\/2 inch thick. In a large bowl, combine beans, potatoes, onion, sausages, mayonnaise, mustard, vinegar, olives, and parsley. Mix gently to coat, adding salt and pepper to taste. Serve warm, or chill until cold, about 2 hours.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" 8 ounces green beans, rinsed, ends trimmed, and cut in 1-inch pieces 3 pounds Yukon Gold or thin-skinned potatoes, scrubbed and cut into 1-inch chunks 2 tablespoons olive oil 2 tablespoons brown sugar 1 sweet onion such as Maui, Vidalia, or Oso (about 8 oz.), peeled and sliced crosswise 1 inch thick 2 fully cooked sausages (about 10 oz. total) 1\/4 cup mayonnaise 1 1\/2 tablespoons Dijon mustard 1\/4 cup balsamic vinegar 1\/3 cup pitted black olives, coarsely chopped 1\/4…<\/p>\n