Black Forest Potato Salad
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Ingredients
| 4 | md. potatoes, cut into 1/3-inch slices | | 1/3 cup | cider vinegar | | 2 tbsp. | vegetable oil | | 2 tbsp. | water | | 1/4 tsp. | pepper | | 1 cup | diced tart red apples | | 1 lb. | light Polish sausage, sliced 1/3-inch thick | | 1 can (10 oz.) | sauerkraut, rinsed and thoroughly drained | | 1/4 cup | sliced green onions | | 1/4 cup | chopped parsley | | Salt, to taste |
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Instructions
In a 2-quart saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water until tender, approximately 12 minutes; drain. Meanwhile, in large bowl whisk together vinegar, oil, water and pepper. Mix in apples.
In large non-stick 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.
Author's Comments
Possible menu: crusty peasant bread, chocolate frozen yogurt with fudge sauce and cherries.
Nutritional information per serving: 460 calories, 29 grams fat, 410 mg. cholesterol, 1340 mg. sodium, 35 grams carbohydrate, 4 grams fiber, 20 grams protein.
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