<p>- 10 medium-sized potatoes</p><p>- 1/2 green bell pepper, minced</p><p>- 3 tbsp apple cider vinegar</p><p>- 1 tsp dijon mustard</p><p>- 1 tbsp maple syrup</p><p>- 6 tbsp cold-pressed virgin olive oil</p><p>- 4 fresh Italian sausages</p><p>- 2 tbsp chopped parsley</p>
<p>- boil the potatoes with their peel on, then set aside and let cool</p><p>- cook the sausages in a pan and chop into coins (do not let them cool completely)</p><p>- in a salad bowl, mix the vinegar, olive oil, mustard and maple syrup together. Add some salt and pepper to taste, depending on the salt content of the fresh sausages</p><p>- remove the peels from the potatoes and chop into bite-sized chunks about the same size as the sausage coins</p><p>- in the bowl, mix well with the green pepper and chopped parsley and serve</p><p><br></p><p><br></p>