Slice the sausage lengthwise into quarters, then cut each into slices 1/4 inch thick.
Boil the potatoes in their jackets with just enough water to cover, adding 1 teaspoon salt per quart. Bring the water to a boil and reduce to a simmer, continuing to cook until fork tender, about 15 minutes (depending on your potatoes). Drain and return to saucepan, shaking over low heat to reduce some of the moisture.
Remove skins, cut into 3/4 inch cubes and season with salt, pepper, and a few spoonfuls of vinegar.
In a skillet, saute the sausage until done in a few tablespoons of olive oil. When sausages are nearly done, add onions and peppers, bring to high heat just to sear 1-2 minutes. Add remaining ingredients (except oil and vinegar), stir well. Remove from heat. Transfer mixture using a slotted spoon to bowl with potatoes.
Toss all ingredients together in serving bowl or storage container. Taste and adjust seasonings adding salt, pepper, vinegar, and herbs as desired.
Makes a great picnic take-along!
Variations: Use strips of roasted red peppers instead of fresh bell pepper. Use vidalia onions instead of red. Add fresh spring onions.
Submitted by: CM
