Recipe: Black Forest Hot Potato Salad (with sauerkraut, apple, and Polish sausage)

BLACK FOREST HOT POTATO SALAD

1 1/3 pounds (4 medium) potatoes, cut into 1/3-inch slices
1/3 cup cider vinegar
2 tablespoons vegetable oil
2 tablespoons water
1/4 teaspoon pepper
1 can (10 ounces) sauerkraut, rinsed and throughly drained
1/4 cup sliced green onions
1/4 cup chopped parsley
Salt, to taste
1 cup diced tart red apples
1 pound light Polish sausage, sliced 1/3 inch thick

In 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, about 12 minutes; drain and set aside.

Meanwhile, in large bowl whisk together vinegar, oil, water and pepper. Mix in apples; set aside.

In large nonstick skillet over medium heat, toss and brown sausage 10 minutes. Remove with slotted spoon. Drain on paper towels.

Add potatoes, sauerkraut, onions, parsley and sausage to apple mixture; toss gently. Season with salt.

Servings: 4
Source: United States Potato Board