This full and satisfying meal is Jamie’s dream salad—heavy on the sausage and spuds. What’s not to love?

　　

Ingredients

serves 4

　　1 pound white or Yukon Gold potatoes, scrubbed

　　1/4 cup olive oil

　　1 pound andouille sausage, sliced into 1-inch-thick rounds

　　2 teaspoons Dijon mustard

　　1 garlic clove, minced

　　Salt and freshly ground black pepper to taste

　　1 cup halved cherry tomatoes

　　1/3 cup seeded and diced green bell pepper

　　3 tablespoons finely chopped red onion

　　1 tablespoon red wine vinegar

　　6 cups (about 4 ounces) crisp greens, romaine, or Boston lettuce, for serving

　　

Step 1

Bring a large pot of salted water to a boil. Cook the potatoes for 20 to 25 minutes, or until tender. Drain well, let cool, and cut into chunks.

　　

Step 2

Heat 1 tablespoon of the olive oil in a skillet over medium-high heat. Add the sausage and cook, stirring occasionally, for 5 to 7 minutes, or until browned. Transfer the sausage to a paper towel–lined plate to drain.

　　

Step 3

To make the dressing: In a small bowl, whisk together the mustard, garlic, salt, and pepper. Whisk in the remaining olive oil.

　　

Step 4

In a large bowl, combine the potatoes, sausage, the dressing, the tomatoes, bell pepper, and onion. Add the vinegar and toss well. Taste and adjust the seasonings, if necessary.

　　

Step 5

Divide the greens among four plates and top with the sausage and potato salad.

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.