German Potato Salad With Sausage

• 1 pound tiny new potatoes
• 8 ounces low-fat chicken sausage, preferably with Italian seasoning
• 1 tablespoon flour
• 3 tablespoons white vinegar
• 1 1/2 teaspoons sugar
• 1/2 teaspoon celery seed
• 1/2 cup water
• 1 large pimento to yield 1/4 cup chopped
• 2 scallions
• 18 teaspoon salt
• Freshly ground black pepper to taste

1. Scrub potatoes and cook in water to cover until potatoes are done, about 17 minutes.
2. If tiny new potatoes are not available, use large ones, scrub and cut into eighths.
3. Cook about 10 minutes.
4. Cut sausages into tiny pieces.
5. Heat nonstick pan and saute until sausages are cooked, about 7 minutes.
6. Mix flour with a little of the vinegar to a smooth paste.
7. Stir in remaining vinegar until smooth; stir in sugar, celery seed and water, and set aside.
8. Drain potatoes, and cut into bite-size pieces.
9. Chop pimento; trim and thinly slice scallions.
10. Stir flour mixture into sausages with potatoes, and stir until mixture thickens.
11. Stir in pimento and scallions.
12. Season with salt and pepper.

potatoes, chicken sausage, flour, white vinegar, sugar, celery, water, pimento, scallions, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/7291 (may not work)