This recipe takes potato salad to a whole new level – it’s a complete meal that contains your meat, starch, and veggies all in one dish! Roasted potatoes, green beans, mushrooms, and chicken sausage are tossed with a kicked up tangy sauce containing French’s Horseradish Mustard and lemon juice. It’s very easy to prepare and completely addicting! I really like adding garlic chicken sausage, but you can choose your favorite flavor!
Ingredients:
1/4 cup FRENCH'S® Horseradish Mustard
2 lb red potatoes, scrubbed and cut into 1-inch chunks
2 tbsp olive oil
12 oz fresh green beans with trimmed ends
1 cup chopped shallots
12 oz sliced mushrooms
12 oz fully cooked chicken sausage, sliced into 1/2-inch thick rounds
2 tbsp lemon juice
3/4 tsp salt
Directions:
Preheat oven to 400˚F. Place potatoes in a 13x9-inch pan and toss evenly with 1 tablespoon olive oil and 1/2 teaspoon salt. Bake at 400˚F for 30 minutes. Remove pan from oven and stir in green beans. Bake for an additional 15 minutes at 400˚F or until potatoes and green beans are tender.
Meanwhile, heat remaining one tablespoon olive oil in a large nonstick skillet over medium high heat. Add shallots and mushrooms to the pan and sauté for 7 to 10 minutes or until veggies are tender. Sprinkle evenly with remaining 1/4 teaspoon salt and place in a large bowl. Add chicken sausage slices to the same pan and sauté for 7 to 10 minutes or until lightly browned and warmed through.
Mix French’s Horseradish Mustard and lemon juice in small bowl until smooth. Place mushroom mixture, chicken sausage slices, and horseradish mustard sauce in the 13x9-inch pan with the roasted potatoes and green beans. Mix all ingredients in the pan until thoroughly combined. Makes 6 servings.
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