250 g smoked sausage, cut in bite size pieces 8 oz
1.5 kg red potatoes 3 lb
45 ml white wine vinegar 3 tbsp
75 ml tabasco sauce 1 tbsp
15 ml whole grain mustard 1 tbsp
1 green bell pepper, chopped
250 ml celery, chopped 1 cup
150 ml green onions, sliced 2/3 cup
50 ml olive oil 1/4 cup
salt & pepper to taste
Heat 1 tbsp (15 ml) oil in large skillet over medium-high heat. Add sausages; sauté until brown, about 5 minutes. Transfer to paper towels and drain.
Bring large pot of salted water to boil. Add potatoes; cook just until tender, stirring occasionally, about 9 minutes. Drain well. Whisk vinegar, tabasco sauce and mustard in large bowl. Transfer warm potatoes to bowl with vinegar mixture and gently toss. Gently mix in sausages, green pepper, celery, green onions and oil. Season with salt and pepper. Serve warm or at room temperature.
Serves 6