sausage-stuffed potatoes + a green salad

INGREDIENTS

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