1 1/4 lb new potatoes, scrubbed and chopped 6 oz all-natural, cooked sweet Italian chicken sausage, chopped 3/4 cup diced red onion 1/2 cup seeded and diced red or yellow bell pepper 2 to 3 tbsp chopped fresh tarragon leaves 5 tsp extra-virgin olive oil, divided 2 1/2 tbsp apple cider vinegar 1 clove garlic, minced Sea salt and fresh ground black pepper, to taste

To a large, nonstick skillet, add potatoes and 4 cups water. Bring to a boil on medium-high, reduce heat to medium-low, cover and simmer for about 5 minutes, or until potatoes are just tender. Rinse under sold water, drain and set aside.
Wipe out skillet and return to stove top on medium; heat 1 tsp oil. Add sausage and cook for 4 to 5 minutes, stirring frequently, until browned. Set aside to cool for about 5 minutes.
To a medium bowl, add potatoes, sausage, onion, bell pepper, tarragon, remaining 4 tsp oil, vinegar, garlic, salt and black pepper. Toss to combine.