Serves 4.
Ingredients
3 Tbsp extra virgin olive oil
1/2 small onion, cut into 1-inch pieces
1 small bell pepper (any color), cut into 1-inch pieces
1 clove garlic, minced
8 baby red-skinned potatoes, cut into quarters
7 oz smoked turkey sausage (fully cooked), cut into 1-inch pieces
4 baby bella mushrooms, cut into quarters
2 Tbsp white balsamic vinegar
1 Tbsp grainy Dijon mustard
2-3 Tbsp roughly chopped fresh flat-leaf parsley
Kosher salt and fresh black pepper, to taste
Directions
In a large, nonstick frying pan, heat the olive oil over low heat. Add the onion and bell pepper, and sauté for 3 minutes or until the onion is translucent. Stir in the garlic, and cook for 30 seconds, stirring a few times.
Add the potatoes, stir to coat with the oil, and cook for 6-8 minutes, until the potatoes seem to be half cooked (pierce with the top of a knife; the knife tip should go in most of the way) and starting to brown a little bit on the edges. Then, stir in the sausage and mushrooms, and let them cook until the mushrooms are no longer raw.
Make a well in the center of the pan, and whisk in the vinegar, mustard and parsley. (You're making a warm vinaigrette dressing.) Stir to coat the vegetables. Taste, and add salt and pepper to taste; you will definitely need pepper.
Serve hot.