- 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!