Warm Sausage Potato Salad

• 6 c. cubed red potatoes
• 2 c. fresh green beans, halved and cut in half lengthwise
• 1 lb. reduced-fat, fully cooked smoked sausage, quartered and sliced
• 1 medium onion, diced
• 2 Tbsp. butter or margarine
• 3 Tbsp. all-purpose flour
• 3/4 tsp. ground mustard
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 c. fat-free milk
• 3/4 c. reduced-fat mayonnaise

1. Place potatoes in a saucepan and cover with water; bring to a boil, Reduce heat; cover and cook for 4 minutes. Add beans; cook 3 to 4 minutes longer or until vegetables are tender. Drain and place in a bowl. Add sausage and onion. In a saucepan, melt butter. Stir in the flour, mustard, salt and pepper until smooth; gradually add the milk. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened. Remove from heat. Stir in the mayonnaise; pour over vegetable mixture and toss to coat. Transfer to a 3 quart baking dish coated with non-stick cooking spray. Cover and bake at 350 degrees for 45 to 50 minutes or until heated through.

red potatoes, fresh green beans, sausage, onion, butter, flour, ground mustard, salt, pepper, milk, mayonnaise

Taken from www.cookbooks.com/Recipe-Details.aspx?id=81789 (may not work)