You take 1 1/2 lbs red potatoes, scrubbed clean, and cut into large chunks. Put them into a pan of cold, salted water. Cook them until tender, drain and smash them, do not mash them. You want to retain large chunks of potato.
Toss into the hot potatoes 1 half a med. sweet onion minced, 1/2 cup diced cocktail dill pickles and 1/4 cup of chopped parsley ( I used Italian).
Dress the hot potatoes, onion and pickles with a blend of 3 Tlb. of pickle juice, 1 Tlb. olive oil 1/4 tsp salt. 1/4 tsp pepper and 2 tsp of mustard. Now the recipe I used called for Dijon mustard...not a fan. Next time I am going to try spicy brown mustard or stone ground mustard. I also added a 1/2 tsp of sugar. Whisk those all together and pour over hot potato mix and toss lightly.
The hubby grilled the sausages last night. We used Fred Meyer (Kroger) Italian sausage that were mild in flavor.
Heap some yummy taters on to your plate and top with a cut up sausage. Maybe add a little butter to the top of the potatoes.
The rest is pretty self explanatory. Simply satisfying.
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