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| 2 x ca. 450 g | Small red potatoes |
| 1/2 Tasse | red onions chopped |
| 1/2 Tasse | green onions sliced |
| 1/4 Tasse | Parsley fresh, minced |
| 6 Esslöffel | cider vinegar divided |
| 1/2 x ca. 450 g | Precooked smoked Kielbasa or Cajun sausage, sliced |
| 6 Esslöffel | Olive oil or vegetable oil |
| 1 Esslöffel | dijon mustard |
| 2 | cloves garlic minced |
| 1/2 Teelöffel | pepper |
| 1/2 Teelöffel | cayenne pepper |
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Cook the potatoes in boiling salted water for 20-30 minutes or until tender; drain. Rinse with cold water; cool completely. Cut into 1/4" slices; place in a large bowl. Add onions, parsley and 3 tbs. 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 to potato mixture. To drippings in skillet, add mustard, garlic, pepper, cayenne pepper and remaining vinegar; bring to a boil, whisking constantly. Pour over the salad; toss gently. Serve immediately.
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