• In large pot, combine potatoes with enough cold water to cover by 1 inch. Add 1 teaspoon salt. Simmer 30 minutes or until fork-tender.

  • In skillet, heat 2 tablespoons oil. Add leek, shallots, garlic; sauté 3 minutes to slightly soften. Set aside.

  • Drain potatoes. Slice and transfer to a large bowl. Add leek mixture; toss to combine. Cover to keep warm.

  • In bowl, whisk vinegar, mustard, remaining salt, pepper. Whisk in 1/3 cup oil. Add with parsley to potatoes.

  • Heat grill pan or nonstick skillet. Add sausage; cook 6 minutes on each side or until internal temperature reaches 160 degrees F on instant-read meat thermometer. Let stand 2 minutes.

  • Slice sausage on diagonal. Use to garnish warm potato salad. Makes 6 servings.

Nutrition Facts

515 calories; 33 g total fat; 45 mg cholesterol; 1161 mg sodium. 36 g carbohydrates; 18 g protein;