1 pt. Cherry tomatoes; halved
1/2 tsp. Pepper
2 tbsp. Red-wine vinegar
1 lb. John Morrell Polish Loop Sausage
1/3 cup prepared pesto
2 lb. potatoes, sliced and cubed
In large skillet, combine potatoes with enough salted water to cover. Heat to boiling; simmer until tender. about 12 minutes. Drain; place in large bowl.
Halve sausage lengthwise; cut crosswise into 1/2 inch diagonal slices. In skillet used to cook potatoes, sauté sausage over medium-heat until browned, about 10 minutes. With slotted spoon, transfer to bowl with potatoes; add tomatoes. In small bowl, combine vinegar, pesto, and 1/2 tsp. freshly ground pepper and mix. Add to potato mixture; toss. Serve warm or at room temperature.