Sausage
Potato Salad
4-5 potatoes, peeled, cubed, and boiled
4 oz. bulk sausage, cooked and drained
1 stalk celery, chopped
1 small onion, diced
1½ cup frozen peas
1 carrot, finely diced
3 hard-boiled eggs, chopped
1 tbsp. sweet pickle relish
1 cup light mayonnaise
1 tbsp. prepared mustard
1 tsp. paprika
½ tsp. fresh ground black pepper
½ tsp. kosher salt
Combine potatoes, sausage, celery, onion, peas,
carrot and relish in large bowl and stir to mix. In small bowl, combine mayo, mustard and
spices. Add to potato mixture. Gently fold in eggs. Refrigerate for several hours before
serving. It’s actually better the second
day.
© Crackerberries 2014
