2 pounds red potatoes 1/2 cup red onion -- chopped 1/2 cup green onion -- sliced 1/4 cup minced fresh parsley 6 tablespoons cider vinegar -- divided in half 1/2 pound kielbasa -- precooked, sliced 6 tablespoons olive oil 1 tablespoon Dijon mustard 2 cloves garlic -- minced 1/2 teaspoon ground black pepper 1/4 teaspoon cayenne pepper -- or more to taste Cook the potatoes in boiling salted water for 20 to 30 minutes or until tender; drain. Rinse with cold water, cool completely. Cut into 1/4-inch slices; place in large bowl. Add onions, parsley, and 3 tablespoons vinegar; toss. In a medium skillet, cook sausage in oil for 5 to 10 minutes or until it begins to brown. Remove with slotted spoon and add to potato mixture. To drippings in skillet, add mustard, garlic, pepper, cayenne pepper, and remaining vinegar; bring to a boil whisking constantly. Pour over salad; toss gently. Serve immediately. Yield: 6 servings. Enjoy |