Potato Salad with Egg & Sausage

8 servings

2 pounds Yukon Gold potatoes, medium dice

1 link Big Fork Bacon Sausage, sliced lengthwise twice, then chopped thin

1 tablespoon apple cider

½ cup mayonnaise

3 tablespoons Chicago Sauce

½ medium red onion, finely chopped

2 celery stalks, finely chopped

2 hard-boiled eggs, peeled and chopped

½ tsp. dried dill weed

Salt and freshly ground black pepper, to taste

½ tsp. seasoned salt, as garnish

1 green onion spring, sliced thin, as garnish

Directions:

1. Place the diced potatoes in a large pot and cover with water. Bring to a boil then reduce heat to medium to maintain a simmer, and continue cooking until the potatoes are soft, around 8 - 10 minutes.
2. Drain the potatoes and add to a large mixing bowl. Hold.
3. Brown the sausage over medium heat until evenly brown.  Toss the sausage into the cooling potatoes.   
4. In a medium sized bowl, mix together the apple cider vinegar, mayo, Chicago Sauce, onion, celery, eggs, and dill weed until evenly combined.
5. Toss gently the mayo mixture with the potato mixture until evenly combined.
6. Taste, season with salt and pepper and taste again.
7. Transfer the potato salad to a serving bowl, sprinkle with seasoned salt and green onion, cover, and refrigerate for at least 1 hour to chill before serving. Can be held in the fridge for up to 5 days before serving. This recipe can also be doubled easily if you are feeding a crowd.