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Deviled Potato Salad with Sausage

Yield Makes 6 to 8 servings
Lenore Klass came up with this recipe to use leftover barbecued sausages and Maui sweet onions. She liked the result so much that now she regularly broils sausages and onions to make this potato salad.


  • 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 cup minced parsley
  • Salt and pepper

Nutrition Information

  • calories 299
  • caloriesfromfat 63 %
  • protein 11 g
  • fat 21 g
  • satfat 5.2 g
  • carbohydrate 19 g
  • fiber 5.8 g
  • sodium 629 mg
  • cholesterol 33 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.