New Potatoes with Onions and Spicy Sausage

Ingredients

• 2  bay leaves 
• 2 tablespoons dijon mustard 
• 1 tablespoon flat-leaf parsley fresh chopped
• 0.5 teaspoon ground pepper red
• 0.5 teaspoon kosher salt 
• 14 ounce lower-sodium chicken broth fat-free canned
• 8 small onions boiling peeled (root end left intact)
• 18 ounces and potatoes red yellow halved lengthwise
• 4 ounces linguica sausage diced
• 1 teaspoon paprika sweet
• 3 cups water 
• 2 teaspoons vinegar white

Equipment

• bowl
• frying pan
• sauce pan
• knife
• grill
• aluminum foil

Directions

1. Remove grill rack, and set aside. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.
2. Place grill rack on grill.
3. Combine 3 cups water, Dijon mustard, and the next 5 ingredients (through bay leaves) in a large saucepan. Bring to a boil, and cook for 2 minutes.
4. Add potatoes and onions; bring to a boil. Reduce heat to low, and simmer for 12 minutes.
5. Remove from heat, and let stand for 10 minutes in cooking liquid; drain.
6. Cut onions in half.
7. Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife.
8. Place the potatoes and onions in pan, and coat with cooking spray.
9. Place pan on grill rack over unheated side of grill; cover grill, and cook for 25 minutes or until lightly browned.
10. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
11. Add sausage, and saut for 4 minutes or until lightly browned.
12. Combine sausage, potato mixture, parsley, and salt in a large bowl; toss gently.