• ¼ c white wine vinegar
• 1 T fresh oragano, chopped
• 1 T fresh basil, chopped
• 2 cloves garlic, minced
• ¾ c olive oil
• salt & pepper
• 6 russet potatoes
• ¼ c balsamic vinegar
• ¼ c vegetable broth
• 1 ½ c fennel, sliced
• 1 c red onion, sliced & soaked in cold water
• ¾ lb hot italian sausage
• arugula or field greens

Cook the sausage and slice thinly.

In a small mixing bowl, combine first size ingredients and set aside.

Chop potatoes into 1-inch cubes. In a large pot of boiling water, boil potatoes until tender, about 7 - 9 minutes. Drain potatoes well. Transfer potatoes to a large mixing bowl. Combine balsamic vinegar and broth in a cup; drizzle over potatoes.

Add fennel, sliced red onion, olives and cooked sausage to the bowl; stir to combine.

Pour dressing over mixture and stir gently to coat all ingredients with dressing. Serve salad over greens.

Preparation time: 20 minutes
Cooking time: 25 minutes

Source - page gone missing