Rustic Potato Salad with Chicken Brats

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

Ingredients

Salad

• 1 ½ lb red potatoes, diced into 1 inch pieces
• 1/3 c celery, finely diced
• 2 green onions, thinly sliced
• 3 Gilbert’s Chicken Brats, sliced into ¼ inch pieces and quickly grilled or sautéed until slightly browned, about 3 minutes
• 4 hard boiled eggs, roughly chopped

Dressing

• 1 c non-fat plain greek yogurt
• 1.5 tbsp whole grain mustard
• 1 small garlic clove, grated
• ¼ tsp salt
• ¼ tsp pepper
• 1 tsp celery seed, optional

Instructions

• 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!