Dilly New Potato Salad with Summer Sausage

By Chez_Alexander

Ingredients

• 4 lb 1" diameter new potatoes, preferably red-skinned
• Kosher salt and black pepper
• 1/2 lb good quality summer sausage, cut into 1/2" rounds
• 6 TBS unsalted butter, cut into small cubes
• 2 TBS whole grain mustard
• 3 TBS coarsely chopped fresh dill
• 2 TBS chopped fresh chives

Preparation

Step 1

1. Place potatoes in a large pot. Add water to cover by at least 1"; salt water generously. Bring to a boil over medium-high heat; immediately reduce to a low simmer. Simmer potatoes until tender, about 20 minutes. Drain potatoes, reserving 1/2 cup cooking liquid.

2. Meanwhile, heat a grill pan over high heat. Add sausage round and cook on one side until charred in spots, about 5 minutes (do not grill second side). Cut sausage into 1/2" cubes and set aside.

3. Combine potatoes, butter, mustard, and 3 TBS potato cooking liquid in a large bowl. Toss, adding cooking liquid by tsp as needed, until butter lightly coats potatoes with a glossy sauce. Season to taste with salt and pepper.

4. Using a potato masher, lightly crush the potatoes (you want them to just break open but not fall apart). Add dill, chives, and half of sausage; toss once. Scatter remaining sausage over top and garnish with dill.

Makes 8 servings. Each serving = 6 Weight Watchers points.