August 29, 2009

Barbecue Potato Salad

12-14 medium red potatoes
2 c. green beans, cut in 2-inch pieces
1 (16 oz.) pkg. Hillshire Farms Lil' Sizzlers sausages
1/2 medium red onion
1/2 lb. Colby/Jack cheese
1 (16 oz.) B&M Barbecue Baked Beans
1/4 c. sour cream
shredded Sargento Italian Six-Cheese Blend, for garnish

Cut potatoes into cubes (do not peel). Place in a single layer on a microwave-safe dinner plate. Cover with plastic wrap and microwave in a 700-watt oven for 9 minutes on high. Uncover and set aside to cool. Repeat procedure until all potatoes are cooked. Place green bean pieces in a microwave-safe container, add 1 tablespoon of water and microwave for 6 minutes on high in a 700-watt oven. Drain, uncover and set aside to cool.

To make the salad: Place the sausages in a colander and rinse well. Dry on paper towels. Cut each sausage in half and put into a large bowl. Slice the red onion into very thin slices and then chop into small pieces. Add to the bowl. Cut cheese into small cubes and add to the bowl. Add the cooked potatoes and green beans to the bowl and toss lightly to mix.

Place the undrained can of beans into a bowl. Using a potato masher, mash the beans. (You want the beans to be mashed into small pieces, not pureed.) Stir in the sour cream and mix until blended. Pour dressing mixture over the salad mixture and mix well. Refrigerate at least 2 hours to blend flavors. Spoon salad into shallow soup bowls and garnish with the shredded cheese. If desired, you can serve on a bed of lettuce. Makes about 6 main-dish servings.

Cook's note: Potatoes do not need to be cold before being added to salad.

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