sausage-stuffed potatoes + a green salad

Ingredients in this Recipe

1 tablespoon chopped parsley
1 tablespoon milk
1 tablespoon olive oil plus additional for coating potatoes
1 tablespoon plus 1/2 teaspoon water, divided
1/2 medium onion, finely chopped
1/2 pound bulk breakfast sausage (1 cup) or 1/2 pound of breakfast sausage, casings removed
1/2 slice firm white sandwich bread
1/2 teaspoon anchovy paste
1/2 teaspoon fresh lemon juice
2 large russet (baking) potatoes (preferably organic; 3/4 pound each, scrubbed
2 tablespoons Dijon mustard, divided
3 tablespoons mayonnaise
3/4 teaspoon tomato paste
5 cups salad greens (2 ounces)(we used arugula, which paired with the dijon sauce was deliciously kicky)

See Full Recipe at Smitten Kitchen