Recipe - Black Forest Potato Salad

1 1/3 pound (4 medium) potatoes
cut into 1/3inch slices
1/3 cup Cider vinegar
2 tablespoon Vegetable oil
2 tablespoon Water
One fourth teaspoon Pepper
1 cup Diced tart red apples
1 pound Light Polish sausage
cut or sliced up 1/3 inch thick
10 ounce Sauerkraut; rinsed
and thoroughly drained
One fourth cup Sliced green onions
One fourth cup Chopped parsley
Salt, to taste

In 2quart 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@potatoes.com

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmpotato.zip