- 3 cups water
- 2 tablespoons Dijon mustard
- 1 teaspoon sweet paprika
- 2 teaspoons white vinegar
- 1/2 teaspoon ground red pepper
- 1 (14-ounce) can fat-free, lower-sodium chicken broth
- 2 bay leaves
- 16 small red and yellow potatoes, halved lengthwise (about 18 ounces)
- 8 small boiling onions, peeled (root end left intact)
- Cooking spray
- 4 ounces linguica sausage, diced
- 1 tablespoon chopped fresh flat-leaf parsley
- 1/2 teaspoon kosher salt
- calories 133
- fat 5.7 g
- satfat 2.1 g
- monofat 2.6 g
- polyfat 0.5 g
- protein 5.3 g
- carbohydrate 15.8 g
- fiber 2.1 g
- cholesterol 12 mg
- iron 0.8 mg
- sodium 311 mg
- calcium 21 mg
How to Make It
Remove grill rack, and set aside. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat. Place grill rack on grill.
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. Add potatoes and onions; bring to a boil. Reduce heat to low, and simmer for 12 minutes. Remove from heat, and let stand for 10 minutes in cooking liquid; drain. Cut onions in half.
Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place the potatoes and onions in pan, and coat with cooking spray. Place pan on grill rack over unheated side of grill; cover grill, and cook for 25 minutes or until lightly browned.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage, and sauté for 4 minutes or until lightly browned. Combine sausage, potato mixture, parsley, and salt in a large bowl; toss gently.