{"id":4754,"date":"2007-03-16T22:16:30","date_gmt":"2007-03-17T05:16:30","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=4754"},"modified":"2010-05-18T16:53:51","modified_gmt":"2010-05-18T23:53:51","slug":"potato-salad-with-sweet-sausages-and-mushrooms","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=4754","title":{"rendered":"Potato Salad with Sweet Sausages and Mushrooms"},"content":{"rendered":"

3 pounds (16-20) small red potatoes, quartered <\/span><\/p>\n

2 pounds sweet Italian sausages <\/span><\/p>\n

1\/2 C. dry red wine <\/span><\/p>\n

2\/3 C. plus 2 T. extra-virgin olive oil <\/span><\/p>\n

1 pound mushrooms, sliced <\/span><\/p>\n

1 tsp. fresh lemon juice <\/span><\/p>\n

1 T. Original TABASCO\u00c2\u00ae brand Pepper Sauce, divided <\/span><\/p>\n

3\/4 C. chopped green onions <\/span><\/p>\n

2 T. Dijon mustard <\/span><\/p>\n

1\/2 tsp. salt <\/span><\/p>\n

1\/4 tsp. black pepper <\/span><\/p>\n

1\/3 C. dry white wine <\/span><\/p>\n

1\/3 C. chicken stock or broth <\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n

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\u00c2\u00b0F. 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 saut\u00c3\u00a9 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\u00c2\u00ae 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\u00c2\u00ae 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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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\u00c2\u00ae 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 \u00c2\u00a0 Place potatoes in a large saucepan and cover with water;…<\/p>\n

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