Ingredients Edit

• 2 lbs small red potatoes
• ½ cup chopped red onions
• ½ cup sliced green onions
• ¼ cup minced fresh parsley
• 6 tablespoons cider vinegar, divided
• ½ lb precooked smoked kielbasa or Cajun sausage, sliced
• 4 – 6 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• ½ teaspoon pepper
• ¼ – ½ teaspoon cayenne pepper

Directions Edit

1. Cook the potatoes in boiling salted water for 20–30 minutes or until tender; drain.
2. Rinse with cold water; cool completely.
3. Cut into ¼ inch slices; place in a large bowl.
4. Add onions, parsley, and 3 tablespoons vinegar; toss.
5. In a medium skillet, cook sausage in oil for 5–10 minutes or until it begins to brown.
6. Remove with slotted spoon and add to potato mixture.
7. To drippings in skillet, add mustard, garlic, pepper, cayenne and remaining vinegar; bring to a boil, whisking constantly.
8. Pour over salad and toss gently.
9. Serve immediately.