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| 3 x ca. 450 g | potatoes red |
| 4 | green onions sliced |
| 1/2 Tasse | Chopped dill pickle |
| 1/4 Tasse | parsley fresh, chopped |
| 1 x ca. 450 g | Kielbasa sausage; sliced |
| 1/2 Tasse | olive oil divided |
| 1/4 Tasse | white wine vinegar |
| 3 | cloves garlic pressed |
| 1 Esslöffel | Chopped fresh or |
| 1 Teelöffel | tarragon dried |
| 1 Esslöffel | dijon mustard |
| 1 Teelöffel | pepper ground |
| 1/2 Teelöffel | salt |
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Cook potatoes in boiling water to cover in a Dutch oven 10 to 15 min- utes or until tender; drain and cool slightly. Cut into 1-inch pieces.
Combine potatoes, green onions, dill pickle, and parsley in a bowl.
Cook sausage in 1 tablespoon oil in Dutch oven over medium-high heat 4 minutes or until browned; drain. Stir into potato mixture.
Combine remaining oil, vinegar, and next 5 ingredients in Dutch oven; bring to a boil over medium heat. Pour over potato mixture; toss gently to coat.
Edith Ashins Greenville, Texas
<Nitro_II@classic. Msn. Com> on Nov 30, 97
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