Ingredients

• 10  to 12 whole tiny new potatoes (about 12 ounces)
• 1  pound cooked turkey kielbasa or smoked sausage, cut into 1-inch pieces
• 1  cup chopped onion (1 large)
• 1  cup chopped celery (2 stalks)
• 1  cup water
• 2/3  cup cider vinegar
• 1/4  cup sugar
• 2  tablespoons quick-cooking tapioca
• 3/4  teaspoon celery seeds
• 1/4  teaspoon black pepper
• 6  cups fresh baby spinach leaves

Directions

1. Cut potatoes into halves or quarters. Place in a 3-1/2- or 4-quart slow cooker. Add sausage, onion, and celery. In a medium bowl stir together the water, vinegar, sugar, tapioca, celery seeds, and pepper. Pour over vegetables and sausage in cooker.

2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 4 to 4-1/2 hours.

3. To serve, divide spinach among four individual salad plates. Drizzle about 2 tablespoons of the cooking juices over the spinach on each plate. Using a slotted spoon, remove potatoes and sausage from cooker; arrange on top of spinach. Serve immediately. Makes 4 servings.

4. For a 1-1/2-quart slow cooker: Prepare as above, except halve the amount of potatoes, kielbasa, onion celery, sugar, tapioca, pepper, and spinach. Reduce the water to 3/4 cup, the vinegar to 1/4 cup, and the celery seeds to 1/4 teaspoon. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. If cooker does not have heat settings, cook for 4 to 5 hours. Makes 2 (1-1/2 cup) servings