Deviled Potato Salad with Sausage

Ingredients

• 0.3 cup balsamic vinegar 
• 0.3 cup olives black pitted coarsely chopped
• 2 tablespoons brown sugar 
• 1.5 tablespoons dijon mustard 
• 8 ounces green beans rinsed ends trimmed cut in 1-inch pieces
• 0.3 cup mayonnaise 
• 2 tablespoons olive oil 
• 0.3 cup parsley minced
• 3 pounds thin-skinned potatoes scrubbed cut into 1-inch chunks
• 8 servings salt and pepper 
• 2  sausages fully cooked ( 10 oz. total)
• 8 oz oso sweet peeled sliced

Equipment

• bowl
• frying pan
• baking sheet
• sieve
• slotted spoon

Directions

1. In a 6- to 8-quart pan over high heat, bring 3 quarts water to a boil.
2. Add beans and cook until crisp-tender, 1 to 2 minutes.
3. Remove beans from water with a slotted spoon or strainer and rinse under cold running water until cool. Return water to a boil.
4. Add potatoes, reduce heat as necessary to maintain a simmer, and cook until potatoes are tender when pierced, 15 to 20 minutes.
5. Drain.
6. Meanwhile, in a small bowl, mix olive oil and brown sugar.
7. 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.
8. Let stand until cool enough to handle. Coarsely chop onion. Slice sausages 1/2 inch thick.
9. In a large bowl, combine beans, potatoes, onion, sausages, mayonnaise, mustard, vinegar, olives, and parsley.
10. Mix gently to coat, adding salt and pepper to taste.
11. Serve warm, or chill until cold, about 2 hours.