Before grilling this assortment of vegetarian sausages and making this potato salad with a yogurt dressing, my head was full of "qualifiers". Perhaps I'd write...."For meatless sausages, they're not too bad". Or, "For a potato salad made with a yogurt dressing, this still tastes pretty good".

After all, how could a grilled vegetarian sausage come close to the crackly skin, juicy flavor and toothsome texture of a meaty sausage? How could a creamy potato salad taste good when made with yogurt instead of mayonnaise?

Happily I'm omitting all qualifiers to report the vegan Field Roast Apple Sage Sausages were absolutely delicious. Kevin Sharp, who understands my love of whole hog sausages and manages the People's Coop, gave me a sample telling me I, "...had to try them". Thankfully I did.

Crafted with dried apples, yukon gold potatoes, barley and sage, the texture had a mouthwatering bite and chew. Vegetarian, vegan or whatever, these sausages are just plain yummy. I've always selected Tofurky sausages for vegetarian grilling options in the past, and they are good as well, especially if you're a tofu lover.

I must confess, however, I prefer the texture of the Field Roast brand and the flavor of the Smoked Apple and Sage, and plan to purchase another package soon. Simply follow the directions for cooking on the back label of the package. I imagine a grilled red onion would be an excellent complement.

But my complement to the sausages was a Dilled Potato Salad. I don't know why I was worried about using a yogurt dressing. Of course it would be perfect in this salad. Sliced cucumbers, dill and yogurt are a classic Scandinavian favorite--why wouldn't the addition of potatoes to the mix be grand?

Recipe for Dilled Potato Salad

Yield: 6 servings Time: 35 minutes Cost: apx. $9.50

Ingredients

2 pounds red-skinned potatoes, cut into 1/4-inch slices 1/2 cup plain, strained Greek yogurt* 2 teaspoons Dijon mustard 1/2 cup chopped fresh dill 1 tablespoon finely chopped green or red onion 1/2 English cucumber, thinly sliced 1 cup thinly sliced radishes

*For a richer dressing, combine 1/4 mayonnaise with the yogurt.

Directions

1. Cover sliced potatoes with cold salted water. Bring to a boil, reduce heat and cook until fork-tender, 4-6 minutes; watch carefully and do not over cook the potatoes. Drain under cold running water. (You may also spread the potatoes on a baking sheet, and refrigerate to cool quickly.) 2. To make a dressing, whisk together yogurt, Dijon, dill and onion. Combine dressing with cucumber, radishes and cooked potato slices. Season to taste with kosher salt and freshly ground pepper. May be refrigerated, at this point, up to 8 hours before serving.

*I used 2% Fage Yogurt. Using 1/4 cup yogurt combined with 1/4 cup of mayonnaise would also be delicious and provide a bit of rich flavor to the salad, if desired.