Warm Sausage-And-Potato Salad

• 1 pound boiling potatoes (about 3), peeled, halved lengthwise, and cut crosswise into 1/4-inch slices
• 3 tablespoons canned low-sodium chicken broth or homemade stock
• 1/2 teaspoon salt
• 2 teaspoons Dijon mustard
• 1 1/2 teaspoons red- or white-wine vinegar
• 1/4 teaspoon fresh-ground black pepper
• 1/3 cup olive oil
• 1/2 pound smoked sausage, such as kielbasa, quartered lengthwise and cut crosswise into 1/2-inch slices
• 2 tablespoons chopped fresh parsley
• 1 large head romaine lettuce, shredded (about 2 quarts)

1. Put the potatoes in a medium saucepan of salted water. Bring to a boil and cook until the potatoes are just tender, about 5 minutes. Drain the potatoes and put them in a glass or stainless-steel bowl. Add the chicken broth and 1/4 teaspoon of the salt to the warm potatoes and toss gently.
2. Meanwhile, in a large glass or stainless-steel bowl, whisk together the mustard, vinegar, the remaining 1/4 teaspoon salt, and the pepper. Add the oil slowly, whisking.
3. Put a large nonstick frying pan over moderate heat. Add the smoked sausage and cook, stirring occasionally, until the sausage is brown and warmed through, about 3 minutes. Remove the sausage and drain on paper towels.
4. Toss the potatoes with 2 tablespoons of the dressing and the parsley. Toss the romaine into the remaining dressing. Put the lettuce on plates and top with the potatoes and sausage.
5. Wine Recommendation: The French often serve a simple and straightforward, fresh and fruity Beaujolais with smoked sausage and potato salad. Who are we to argue?

potatoes, chicken broth, salt, mustard, vinegar, freshground black pepper, olive oil, sausage, parsley, head romaine lettuce

Taken from www.myrecipes.com/recipe/warm-sausage-and-potato-salad (may not work)