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2 lbs. small red potatoes
1/2 cup chopped red onions
1/2 cup chopped green onions
1/4 cup minced fresh parsley
6 Tbsp. cider vinegar, divided
1/2 lb. smoked kielbasa sausage, sliced
6 Tbsp. olive oil
1 Tbsp. Dijon mustard
2 garlic cloves, minced
1/2 tsp. pepper
1/4 to 1/2 tsp. cayenne pepper
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat, cover and cook 15-20 minutes or until tender. Drain, cool completely.
Cut into 1/4" slices, transfer to a large bowl. Add onions, parsley and 3 Tbsp. vinegar, toss.
In a medium skillet, cook sausage in oil for 5-10 minutes or until it begins to brown. Remove with slotted spoon and add potato mixture.
To drippings in skillet add mustard, garlic, pepper , cayenne pepper and remaining vinegar, bring to a boil, whisking constantly. Pour over salad, toss gently. Serve immediately.
Yield 6 servings
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