Sausage and Potato Salad with Tomatoes and Greens

• 1 pound white or Yukon Gold potatoes, scrubbed
• 1/4 cup olive oil
• 1 pound andouille sausage, sliced into 1-inch-thick rounds
• 2 teaspoons Dijon mustard
• 1 garlic clove, minced
• Salt and freshly ground black pepper to taste
• 1 cup halved cherry tomatoes
• 1/3 cup seeded and diced green bell pepper
• 3 tablespoons finely chopped red onion
• 1 tablespoon red wine vinegar
• 6 cups (about 4 ounces) crisp greens, romaine, or Boston lettuce, for serving

1. Bring a large pot of salted water to a boil.
2. Cook the potatoes for 20 to 25 minutes, or until tender.
3. Drain well, let cool, and cut into chunks.
4. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat.
5. Add the sausage and cook, stirring occasionally, for 5 to 7 minutes, or until browned.
6. Transfer the sausage to a paper towellined plate to drain.
7. To make the dressing: In a small bowl, whisk together the mustard, garlic, salt, and pepper.
8. Whisk in the remaining olive oil.
9. In a large bowl, combine the potatoes, sausage, the dressing, the tomatoes, bell pepper, and onion.
10. Add the vinegar and toss well.
11. Taste and adjust the seasonings, if necessary.
12. Divide the greens among four plates and top with the sausage and potato salad.

white, olive oil, sausage, mustard, garlic, salt, tomatoes, green bell pepper, red onion, red wine vinegar, crisp greens

Taken from www.epicurious.com/recipes/food/views/sausage-and-potato-salad-with-tomatoes-and-greens-378626 (may not work)