Place sausage, potatoes and chicken broth in 10-inch Generation II Frying Pan.
Bring to a boil over medium-high heat.
Reduce to a simmer, cover and cook until potatoes are tender, about 10 minutes.
Meanwhile, combine sour cream, vinegar, mayonnaise, mustard, sugar and salt in Classic 2-Qt Batter Bowl.
When sausage and potatoes are finished cooking, drain and let cool slightly, about 5 minutes.
Add sausage, potatoes, bell pepper and onion to Batter Bowl and toss to coat.