2 small dill pickles, sliced crosswise 2 small tomatoes, seeded and cut into small dice 2 tablespoons olive oil 1 tablespoon red wine vinegar 2 teaspoons Dijon mustard 1 tablespoon snipped chives 2 tablespoons minced parsley Freshly ground pepper Bring large pot of salted water to boil. Add potatoes and cook until tender but not soft. Remove fro water with slotted spoon and put in large bowl. Add green beans to boiling water. Cook until tender but still crisp. Remove with slotted spoon and add to potatoes in bowl. Add cabbage to boiling water. Cook just until tender. Remove with slotted spoon. Cool, then cut into strips. Add to bowl along with sausage, sweet red and green peppers, onion, pickles and tomatoes. Toss gently. Mix olive oil, vinegar, mustard and 1/4 teaspoon salt in small bowl. Add vinaigrette to large bowl and toss. Add chives, parsley and pepper to taste. Toss and serve at room temperature. Can be made a day ahead and refrigerated. Serve at room temperature. Toss well. Adjust seasonings to taste Makes 4 servings. Each serving contains about: 293 calories; 1,130 mg sodium; 11 mg cholesterol; 16 grams fat; 2 grams carbohydrates; 11 grams protein; 1.39 grams fiber