Salt, to taste In 2 litre saucepan over medium heat, cook potatoes, covered, in 5 cm boiling water until tender, about dozen minutes; drain. Meanwhile, in large bowl whisk together vinegar, oil, water and pepper. Mix in apples. In large nonstick skillet over medium heat, toss and brown sausage 10 minutes. Remove with slotted spoon. Drain on paper towels. Add potatoes, sauerkraut, onions, parsley and sausage to apple mixture; toss gently. Season with salt.