Smoky Sausage and Potato Salad

• 1 lb baby yukon gold potato, halved
• 1 tablespoon tarragon vinegar
• 2 teaspoons olive oil
• 1 teaspoon whole-grain Dijon mustard
• 14 teaspoon salt
• 2 cups turkey kielbasa, cut into 1-inch pieces
• 1 bell pepper, diced (your choice of color)
• 1 celery, diced
• 2 tablespoons fresh parsley, chopped

1. Bring the potatoes and enough cold water to cover to a boil in a medium saucepan.
2. Reduce the heat; cover and simmer until the potatoes are fork-tender, about 20 minutes.
3. Drain and transfer the potatoes to a large bowl and cool for 10 minutes.
4. Meanwhile, to make the dressing, whisk the tarragon vinegar, olive oil, Dijon mustard, and salt in a small bowl until blended.
5. Add the turkey kielbasa, bell pepper, celery, and parsley to the potatoes; stir to mix.
6. Drizzle with the dressing and toss well to coat.

baby yukon gold potato, tarragon vinegar, olive oil, wholegrain, salt, turkey kielbasa, bell pepper, celery, fresh parsley

Taken from www.food.com/recipe/smoky-sausage-and-potato-salad-480304 (may not work)