Potato & Sausage Salad

1 pound new potatoes
salt
6-8 green onions thinly sliced
2 tablespoons chopped chives
1 tablespoon chopped chervil or fresh parsley
1/2 cup dairy sour cream
1 tablespoon white-wine vinegar
freshly ground pepper
6 ounce summer sausage, in 1 piece

In a large saucepan, cook potatoes in boiling, salted water until tender.
Drain; let stand until cool enough to handle.
Peel: cut into thick slices or quarter.
In medium bowl, combine onions, herbs and sour cream; stir in vinegar and pepper.
Stir in potatoes until coated.
Remove and discard skin from sausage: cut in 1/2-inch cubes.
If making ahead, refrigerate potato salad and sausage cubes in seperate covered containers.
Immediately before serving, stir sausage cubes into potato salad.
Makes 4 servings.



RASPBERRY SAUCE

2/3 cup seedless raspberry spreadable fruit
1 tablespoon lemon juice
1/4 teaspoon almond extract

In a small saucepan combine raspberry spreadable fruit, lemon juice, and almond extract.
Cook and stir just till melted.
Cool slightly.

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