Pesto Potato-Sausage Salad
red skinned potatoes
halved or quartered if large
hot or kielbasa
red wine vinegar
In large skillet, combine potatoes with enough salted water to cover.
Heat to boiling; simmer until tender about 12 minutes.
Drain, place in large bowl.
Halve sausage lengthwise; cut crosswise into ½ inch diagonal slices.
In skillet used to cook potatoes, sauté sausage over medium heat until browned, about 10 minutes.
With slotted spoon, transfer to bowl with potatoes; add tomatoes.
In small bowl, combine vinegar, pesto, and ½ teaspoon freshly ground pepper; mix.
Add to potato mixture; toss. Serve warm or at room temperature.