Title: Black forest potato salad
 Categories: Salads, Main dish
      Yield: 4 Servings
 
  1 1/3 lb (4 medium) potatoes
           -- cut into 1/3-inch slices
    1/3 c  Cider vinegar
      2 tb Vegetable oil
      2 tb Water
    1/4 ts Pepper
      1 c  Diced tart red apples
      1 lb Light Polish sausage
           -- sliced 1/3 inch thick
     10 oz Sauerkraut; rinsed
           -- and thoroughly drained
    1/4 c  Sliced green onions
    1/4 c  Chopped parsley
           Salt, to taste
 
  In 2-quart 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.