Sausage Potato Salad

6 cups cubed red potatoes
2 cups fresh green beans, halved and cut in half lengthwise
1 pound fully cooked smoked sausage, quartered and sliced
1 medium onion, diced
2 tablespoons butter or stick margarine
3 tablespoons all-purpose flour
3/4 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups milk
3/4 cup mayonnaise

Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 4 minutes. Add beans; cook 3-4 minutes longer or until vegetables are tender. Drain and place in a bowl. Add the sausage and onion.

In a saucepan, melt butter. Stir in the flour, mustard, salt and pepper until smooth; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat.

Stir in the mayonnaise; pour over vegetable mixture and toss to coat. Transfer to a 3-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350° for 45-50 minutes or until heated through. Makes 13 servings.