Rustic Potato Salad with Chicken Brats

Makes 4-6 hearty servings. Serve with fresh melon for a complete summer meal!

  • Bring a large pot of salted water to a boil. Add diced potatoes and cook until fork-tender, about 12-15 minutes. Drain the potatoes and let cool.
  • Meanwhile whisk together all dressing ingredients and set aside.
  • Once potatoes have cooled add the dressing and gently stir until just combined. Fold in celery, green onions, chicken brats, and eggs. Adjust salt and pepper to taste.
  • Transfer mixture to serving bowl and garnish with extra green onion. Cover and chill several hours before serving. Enjoy!