5 med. smooth skinned potatoes (2 lbs.)
2 tbsp. olive oil
1 lb. Polish Kielbasa, sliced diagonally 1/4 inch thick
1 med. onion, finely chopped
1 lg. green pepper, seeded and thinly sliced
1 clove garlic, minced
1/3 c. each red wine vinegar and beef or chicken broth
1 tsp. salt
1/8 tsp. black pepper
Chopped parsley

Cook potatoes (unpeeled) in boiling salted water until tender. Drain and cool. Slip off skins. Cut potatoes into 1/2 inch pieces. Place in bowl. In a large frying pan, heat oil and cook sausage until lightly browned. Remove with slotted spoon and add to potatoes. To remaining fat, add onion and green pepper. Cook 2 minutes. Mix in garlic, vinegar, broth, salt and pepper. Cook until mixture boils, stirring to loosen sausage drippings. Boil 1 minute. Pour over potatoes and mix lightly. Sprinkle with parsley. Serve hot. Serves 4 to 6.