This easy dish should create 4 to 5 servings.
1 lb new potatoes, halved
1 T olive oil
6 Miles Smith Farm, Hot Italian Sausage links, sliced
1 sweet red pepper, sliced into small triangles
2 stalks celery, thinly sliced on an angle
2 cloves garlic, minced
For the dressing:
4T olive oil
1T white wine vinegar
2t whole grain mustard
2t honey or Agave
salt and pepper
Bring a large pan of lightly salted water to a boil. Add the potatoes and cook for 12-15 minutes, until just tender. Meanwhile, heat the olive oil in a large skillet and cook the sausages for 5 minutes. Add the peppers and celery to the skillet and continue cooking, turning frequently, for another 6-8 minutes, until the sausages are cooked (some pink is good) and the vegetables are just tender. Add the garlic and cook for 3-4 minutes more. Remove the vegetables and sausages from the skillet. Drain the potatoes and put them into a large bowl with the vegetables and sausages.
To make the dressing, place all ingredients in a jar and shake vigorously until they are well blended. Pour the dressing over the hot salad and toss well to coat. Adjust seasoning to taste.