Yield: 10 servings
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3 pounds red potatoes, cut into 1 inch chunks, boiled until tender and drained
2 tablespoons cider vinegar, divided
1 (9 ounce) summer sausage, cut lengthwise into quarters, then sliced
2 tablespoons brown surgar, packed
2 tablespoons Dijon mustard
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup sliced green onions
1/4 cup chopped parsley
Place warm potatoes in a serving bowl; toss with 1 tablespoon vinegar.
Cook Summer Sausage in a medium skillet over medium heat until nearly crisp; about 5 minutes; drain and set aside.
Combine brown sugar, mustard, oil, remaining 1 tablespoon vinegar, salt and pepper in a small bowl.
Pour brown sugar mixture, sausage, onions and parsley over potatoes; toss to mix.
Serve warm