Grilled Sausage with Mustard-dressed Warm Potatoes


  • 1 1/2 tablespoons Dijon mustard
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon white wine vinegar
  • 3 tablespoons olive oil
  • 1 shallot, finely chopped
  • 1 1/2 pounds small red potatoes
  • Salt
  • 4 chicken or pork sausage links (12 oz.)


Makes 4 servings
  1. Preheat a gas grill on medium-high, covered, for 10 minutes.
  2. Whisk together mustard, parsley, vinegar, olive oil and shallot in a small bowl and set aside.
  3. Place potatoes and 1 tsp. salt in a large saucepan and cover with water. Bring to a boil, lower heat and simmer until potatoes are tender, 10 to 15 minutes.
  4. Drain and let cool slightly in a colander.
  5. Turn grill down to medium. Prick sausages in a few places with a fork and grill, turning occasionally, until an instant-read thermometer inserted into middle of one registers 160°F, about 10 minutes.
  6. While sausages are cooking, cut each potato in half and transfer to a large, shallow bowl. Toss potatoes with dressing and serve immediately with sausages.