2 lbs. sm. red boiling potatoes
1 tbsp. salt
3 tbsp. cider vinegar
3/4 lb. smoked sausage (kielbasa), diced
1/2 c. red onion, finely chopped
1/4 c. fresh parsley, chopped

DRESSING:

6 tbsp. olive oil
1 clove garlic, minced
1 tbsp. Dijon mustard
1/2 tsp. crushed black pepper
6 drops Tabasco
3 tbsp. cider vinegar
1/4 tsp. cayenne

1. Boil potatoes in salted water until tender, 20-30 minutes. Drain potatoes, and when cool enough, cut each in half. Then cut each half into 1/4 inch slices. Put in a large bowl and sprinkle them with 3 tbsp. of the cider vinegar. Add the red onion, green onions and parsley.

2. In a heavy skillet, fry the sausage pieces in the olive oil until they begin to brown. Remove with a slotted spoon and add to the potatoes. To the fat in the pan, add all dressing ingredients and bring to a boil while whisking continuously. Loosen any sausage bits and into the smooth creamy dressing. Pour the dressing over the sausages and potatoes and mix lightly. Serve immediately or reheat briefly in the microwave. Makes 6-8 servings.