I guess almost everyone grills on Memorial Day. We were no exception. I decided to try something I'd read about on rv.net, a forum for rv'ers I visit often. You take a smoked sausage of your choice, make a long deep slit in it, stuff a litte onion and bell pepper in the slit, and then wrap the sausage in a slice of bacon. Cook it on the grill until the bacon is browned all over, and then eat on a crusty bun. Don used spicy brown mustard for his, and I used my German sweet-hot mustard. This is definitely something I'll try again!
To go with our bacon-wrapped sausages, I created my own version of Italian potato salad, modeled after some potato salad I ate at Matano's Little Italy. That's a small deli in Yucaipa that makes superb sandwiches, using all kinds of great Italian and non-Italian lunchmeats and cheeses.
Italian Potato Salad
2 large russet potatoes
7-9 fresh green beans
2 cloves garlic, thinly sliced
1/4 cup white vinegar
1/4 cup olive oil
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
In a large pot of boiling water, cook potatoes in their jackets for 30 minutes. Add the fresh green beans the last 10 minutes. Remove vegetables from water and let cool. Cut green beans in 1-inch slices. Peel potatoes, halve lengthwise and then slice 1/8-inch thick. Combine beans, potatoes, and garlic in a medium bowl. In a mixing cup or small bowl, whisk together the vinegar, olive oil, red pepper, salt, and black pepper; pour over vegetables. Whisk egg, and add to bowl. Stir all to combine. Serve lukewarm or cold. Makes 4 servings.