Black Forest Potato Salad                  


1 1/3 pound Potatoes -- Cut In Slices
1/3 cup Cider Vinegar
2 tablespoons Vegetable Oil
2 tablespoons Water
1/4 teaspoon Pepper
1 cup Tart Apples -- Diced
1 pound Polish Sausage Links -- Sliced 1/3" Thick
10 ounces Sauerkraut -- Rinsed And Drained
1/4 cup Green Onions -- Sliced
1/4 cup Parsley -- Chopped
Salt -- To Taste


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.