4 to 5 med. potatoes, diced
2 sm. red onions, chopped
3 tbsp. butter
2 tbsp. all-purpose flour
1/2 tsp. salt
1/2 tsp. black pepper
1 lg. garlic clove, chopped
1/2 c. half & half
1 med. green pepper, chopped
2 tbsp. Dijon mustard
1/2 c. mayonnaise
1/2 lb. Italian sausage, diced
1 tbsp. Italian seasoning

Scrub and dice potatoes, leaving the skin on. Cover potatoes with boiling salted water in saucepan. Bring back to boil. Cover and simmer 15 minutes, until fork tender. Drain. Set aside.

Melt butter in a saucepan. Add onions, peppers and garlic. Saute over medium heat until soft, not brown. Sprinkle with flour. Add salt, pepper and Italian seasoning. Slowly add half and half, cooking and stirring until sauce thickens. (Teaspoon starch in 1/2 cup water can be used to thicken sauce.) Remove from heat and cool slightly.

Brown diced sausage. Drain. Add mustard and mayonnaise to sauce. Stir until well blended. Sauce should be thick and creamy. Turn potatoes, sausage and 3/4 of sauce into buttered 1 1/2 quart casserole. Blend well. Pour remaining sauce over dish. Bake at 350 degrees for about 30 minutes. This dish is delicious hot. For a sensational alternative, try cold as a potato salad with a twist.