¼teaspoonfreshly ground black pepperplus more for garnish
Place potatoes in a medium saucepan; cover with water and bring to a boil. Cook 7 minutes or until almost tender. Add snap peas and chopped shallots, and cook 3 minutes or until tender. Drain, and place in a medium bowl. Add sausage and sun dried tomatoes to veggies in bowl, and gently toss to combine.
While potatoes cook, combine thyme, broth, oil, salt, and pepper in a small bowl to make the dressing, stirring with a whisk or fork. Drizzle dressing over veggies once the veggies are done cooking, and gently toss again to combine.
This can be served over a bed of greens as well.
Note: the nutrition analysis is calculating for a pork sausage. If you use a vegetarian sausage, your actual numbers will be a bit different.