Warm Bavarian-style potato salad with sausage

• 2 pounds Yukon Gold or large fingerling potatoes, scrubbed
• 2 tablespoons apple cider vinegar or white wine vinegar
• 1 tablespoon prepared hot mustard
• 3/4 cup chopped onion
• salt and pepper to taste
• 1/2 cup apple cider or chicken stock
• 3/4 pound pork sausage links
• 3 tablespoons olive oil
• 3 tablespoons coarsely chopped fresh parsley

Cook potatoes in salted water until barely tender. Drain, cool slightly, peel, and slice 1/3-inch thick. Meanwhile, make sauce: Combine remaining ingredients (except parsley) in saucepan, bring to simmer, and cook 5-7 minutes. Gently toss with potatoes. Heat oven to 450 degrees. Arrange sausages on baking sheet; bake 8-10 minutes. Cut each link into 4 pieces. Add sausages and parsley to potatoes; mix gently. Season with salt· and pepper. Makes 6 servings. Recipe from MACSAC