Black forest potato salad

4 servings

Ingredients

Quantity Ingredient
1⅓ pounds (4 medium) potatoes cut into 1/3-inch slices
⅓ cup Cider vinegar
2 tablespoons Vegetable oil
2 tablespoons Water
¼ teaspoon Pepper
1 cup Diced tart red apples
1 pounds Light Polish sausage sliced 1/3 inch thick
10 ounces Sauerkraut; rinsed and thoroughly drained
¼ cup Sliced green onions
¼ cup Chopped parsley
Salt, to taste

Directions

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.

Menu: Crusty Peasant Bread, Chocolate Frozen Yogurt with Fudge Sauce and Cherries

Nutritional Information Per Serving: 460 calories; 29 g fat; 410 mg cholesterol; 1340 mg sodium; 35 g carbohydrate; 4 g fiber; 20 g protein.

Source: The Potato Board <recipes@...>

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