Warm Potato and Sausage Salad

Cook potatoes in boiling water, covered, 10 to 12 minutes or just until tender; drain. Set aside; cool.

Combine chicken broth and next 5 ingredients; stir well with a whisk. Set aside.

Cook sausage in a large nonstick skillet over medium heat 5 minutes or until browned, stirring frequently. Add maple syrup; cook 1 minute.

Place potatoes in a large bowl. Add sausage, green onions, and parsley; toss gently.

Pour broth mixture into pan. Bring to a boil, scraping pan to loosen browned bits. Pour broth mixture over potato mixture; toss gently to coat. Serve immediately.