Potato Salad with Egg & Sausage

8 servings

2 pounds Yukon Gold potatoes, medium diced

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

1 tablespoon apple cider

1 tablespoon pickle juice

½ cup mayonnaise

1 tablespoon stone ground mustard

½ medium red onion, finely chopped

2 celery stalks, finely chopped

1 medium dill pickle spear, 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 the simmer, and continue cooking the potatoes are soft, around 8 - 10 minutes.
2. Drain the potatoes and add to a large mixing bowl and toss in the chopped sausage. Hold.  
3. In a medium sized bowl, mix together the apple cider vinegar, pickle juice, mayo, mustard, onion, celery, pickle, eggs, and dill weed until evenly combined.
4. Toss gently the mayo mixture with the potato mixture until evenly combined.
5. Taste, season with salt and pepper and taste again.
6. 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.