Black Forest Potato Salad

1 1/3 lbs (4 medium) potatoes, cut into 1/3-inch slices
1/3 cup cider vinegar
2 tbs vegetable oil
2 tbs water
1/4 tsp pepper
1 cup diced tart red apples
1 lb light polish sausage, sliced 1/3 inch thick
10 oz sauerkraut; rinsed, and thoroughly drained
1/4 cup sliced green onions
1/4 cup chopped parsley
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.

Yield: 4 servings