Mustard & Rosemary Potatoes

	Non-stick cooking spray
6	Thick, sturdy fresh rosemary branches *
1 ½ pounds	Mix of red, white and blue small pototaes, scrubbed
1 Tablespoon	Minced garlic
⅓ cup	Extra virgin olive oil
2 teaspoons	Lemon zest
3 Tablespoons	Sherry vinegar
2 Tablespoons	Mendocino Mustard Seeds & Suds
2 teaspoons	Prepared horseradish
2 Tablespoons	Chopped chives
2 teaspoons	Rosemary leaves, finely chopped

Spray grill rack with non-stick spray and prepare a medium direct heat grill. Cut the potatoes into 2" quarters. Use a metal skewer to pierce each potato piece and place in a bowl with the garlic, 2 Tablespoons of the olive oil, and the lemon zest. Toss to coat. Strip rosemary brances of all of the leaves except for 1" from the small end, saving the leaves. Using a knife, cut the fat end of the branches into a point. Thread the potato wedges onto the rosemary in a red, white and blue sequence, filling each branch equally. Grill the skewers for 25-30 minutes, turning several times, until golden and crisp. Meanwhile, in a small bowl, whisk together the remaining oil, vinegar, mustard, horseradish, chives and rosemary leaves. Place potatoes on a platter and drizzle with the olive oil mixture. Serve with grilled sausages. Serves 6. * If rosemary branches are not available, use wooden or metal skewers but still use fresh chopped rosemary in the sauce.