Deviled Potato Salad With Sausage

• 8 ounces green beans, rinsed, ends trimmed, and cut in 1-inch pieces
• 3 pounds Yukon Gold or thin-skinned potatoes, scrubbed and cut into 1-inch chunks
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 1 sweet onion such as Maui, Vidalia, or Oso (about 8 oz.), peeled and sliced crosswise 1 inch thick
• 2 fully cooked sausages (about 10 oz. total)
• 1/4 cup mayonnaise
• 1 1/2 tablespoons Dijon mustard
• 1/4 cup balsamic vinegar
• 1/3 cup pitted black olives, coarsely chopped
• 1/4 cup minced parsley
• Salt and pepper

1. In a 6- to 8-quart pan over high heat, bring 3 quarts water to a boil. Add beans and cook until crisp-tender, 1 to 2 minutes. Remove beans from water with a slotted spoon or strainer and rinse under cold running water until cool. Return water to a boil. Add potatoes, reduce heat as necessary to maintain a simmer, and cook until potatoes are tender when pierced, 15 to 20 minutes. Drain.
2. Meanwhile, in a small bowl, mix olive oil and brown sugar. Place onion slices and sausages on a baking sheet and brush generously with brown sugar mixture. Broil 6 inches from heat until onions and sausages are lightly browned and onions are tender when pierced, 8 to 10 minutes. Let stand until cool enough to handle. Coarsely chop onion. Slice sausages 1/2 inch thick.
3. In a large bowl, combine beans, potatoes, onion, sausages, mayonnaise, mustard, vinegar, olives, and parsley. Mix gently to coat, adding salt and pepper to taste. Serve warm, or chill until cold, about 2 hours.

green beans, potatoes, olive oil, brown sugar, sweet onion, fully cooked sausages, mayonnaise, mustard, balsamic vinegar, black olives, parsley, salt

Taken from www.myrecipes.com/recipe/deviled-potato-salad-with-sausage (may not work)