3 lbs. (16-20) sm. red potatoes, quartered
2 lbs. sweet Italian sausages
1/2 c. dry red wine
2/3 c. + 2 tbsp. extra virgin olive oil
1 lb. mushrooms, sliced
1 tsp. fresh lemon juice
1 tbsp. Tabasco pepper sauce, divided
3/4 c. chopped green onions
2 tbsp. Dijon mustard
1/2 tsp. salt
1/3 tsp. black pepper
1/3 c. dry white wine
1/3 c. chicken stock or broth

In large saucepan over medium heat, cook the potatoes in water 15 to 20 minutes or until fork tender. Drain. Allow to cool to room temperature before slicing into 1/4" slices. Place potatoes in large bowl.

Meanwhile, preheat oven to 350 degrees. Put the sausages in a single layer in a baking dish and prick several times with a fork. Bake for 15 minutes, turn and bake an additional 15 minutes. Add the red wine to the pan, turn the sausages and bake for 8 minutes. Turn the sausages once more and bake 7 minutes longer or until cooked through. Remove sausages to a dish allowing to cool. Slice into 1" rings and add to the potatoes.

In a large skillet, heat the 2 tablespoons olive oil. Add the mushrooms and saute over moderately high heat, tossing until they give up their liquid and most of it evaporates, about 5 minutes. Sprinkle on the lemon juice and half the Tabasco pepper sauce. Add to potato mixture. Add green onions and toss lightly to mix.

In a food processor or blender, combine mustard, salt, pepper, Tabasco pepper sauce, white wine and stock. Blend to mix well. With the machine on, slowly add the remaining 2/3 cup olive oil. Pour the dressing over the salad and toss to coat. Serve warm or at room temperature, or cover and refrigerate overnight. Makes 12 servings.