PESTO POTATO-SAUSAGE SALAD

1 1/2 lb red potatoes; small, halved or quartered if large
1 lb smoked hot sausage or kielbasa
1 pint cherry tomatoes, halved
2 tbsp red wine vinegar
1/3 cup prepared pesto
1/2 tsp freshly ground black pepper

In large skillet, combine potatoes with enough salted water to cover. Heat to boiling; simmer until tender. about 12 minutes. Drain; place in large bowl.

Halve sausage lengthwise; cut crosswise into 1/2 inch diagonal slices. In skillet used to cook potatoes, saute' sausage over medium-heat until browned, about 10 minutes. With slotted spoon, transfer to bowl with potatoes; add tomatoes.

In small bowl, combine vinegar, pesto, and black pepper; mix. Add to potato mixture; toss. Serve warm or at room temperature.

Servings: 8
Source: McCall's, August 1993