Black Forest 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 thoroughly 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.
Meanwhile, in large bowl whisk together vinegar, oil, water
and pepper. Mix in apples.
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.