1/4 c white wine vinegar
1 T fresh oragano, chopped
1 T fresh basil, chopped
2 cloves garlic, minced
3/4 c olive oil
salt & pepper
6 russet potatoes
1/4 c balsamic vinegar
1/4 c vegetable broth
1 1/2 c fennel, sliced
1 c red onion, sliced & soaked in cold water
3/4 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