Smoked Sausage Deviled Egg Potato Salad

They say Americans eat with their eyes.  When a feast comes together around craft sausages, the sides get well deserved attention too.

Ingredients

—2 Links-Queen City Sausage, Smoked Sausage, Hot or Mild. Diced and browned. Set aside for topping

—2 LBS Yellow baby new potatoes, unpeeled and halved.  About 7 cups

—6 Hard boiled eggs.  Peeled

—2 Celery stalks.  Sliced.  One cup

—1/2 Cup mayonnaise

—Kosher salt

—1 TBLS Apple cider vinegar

—1/4 Cup Flat leaf parsley

—3 TBLS Dill pickle relish.  Drained

—1 TBLS Yellow mustard

—5 Dashes Hot sauce

—Paprika for garnish

Directions

1. In a large pot, place the water, potato’s and generous salt.  Bring to a boil.  Reduce heat to medium-high and simmer uncovered until potatoes are tender.  About 10 minutes.  Drain and chill

2. Boil the eggs for about 10-12 minutes

3. Salad Dressing:  Chop up 3 of the eggs.  Add to a large bowl

4. Cut 3 eggs in half, scooping out the yokes

5. Chop up the egg whites and add to the bowl

6. Add Mayonnaise, parsley, relish, mustard, hot sauce, vinegar, and 3/4 TSP salt to the 3 yokes in a small bowl.  Blend until smooth

7. In the large bowl, add the potatoes, chopped eggs, mayo mixture and celery

8. Mix gently to combine. Top with sausage crumbles  and a dusting of paprika

Note: Consider a 7th egg to be hard boiled and sliced to layer on top.

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