Instructions: Cut potatoes crosswise into 1/4-inch-thick slices. In 3-quart saucepan, heat potatoes and water to cover to boiling over high heat. Reduce heat to low; cover and cook potatoes just until tender-about 15 minutes. Drain potatoes in colander.

In same saucepan, heat oil over medium heat. Add onion and kielbasa; cook 3 to 5 minutes or until onion softens. Stir in flour until well mixed, then stir in water, vinegar, sugar, and pepper. Heat until thickened and bubbly.

Reduce heat to low . Gently stir in cooked potatoes and peas; simmer 5 minutes. Remove from heat and serve.

NOTES : Our version of this favorite salad substitutes low-fat turkey kielbasa for the traditional ham or bacon.

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