2- 2 1/2 lb red potatoes
1/2 c chopped red onion
1/2 c sliced green onions
1/4 c minced fresh parsley
6 tbs cider vinegar
1 lb keilbasa
6 tbs olive oil
1 tbs dijon mustard
2 cloves garlic, minced
1/2 tsp pepper
1/4 tsp cayenne pepper

Cook potatoes in boiling water until just tender. Don't overcook. Cool completly. Cut into 1/4 inch slices; place into large bowl. Add onions parsley and 3 tablespoons vinegar; toss. In medium skillet cook sausage in oil for 5-10 minutes or until it browns. Remove with slotted spoon and add to potato mixture. to drippings in skillet, add mustard, garlic, pepper, cayenne and remaining vinegar. Bring to boil, whisking constantly. Pour over salad, toss gently, and serve immediatly. Good warm or cold.

Original recipe doubled the peppers. We like this mild version.