Swiss Sausage and Potato Salad

Ingredients

• about 910 g Potatoes, cubed
• about 450 g Swiss sausage (e.g., Cervelat), sliced
• 1/2 cup Celery, chopped
• 1/4 cup Red onion, finely chopped
• 1/4 cup Pickles, chopped
• 1/2 cup Mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp Apple cider vinegar
• 2 tbsp Fresh parsley, chopped
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 910 g Potatoes, cubed into a large heavy-bottomed pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes and let them cool slightly before cutting into 2.54 cm cubes.
2. 2Place the about 450 g Swiss sausage, sliced into a separate medium saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 8 minutes. Drain the sausage and let it cool completely.
3. 3In a large bowl, combine the cooled 2.54 cm cubes of potato, the cooled about 450 g Swiss sausage slices, 1/2 cup Celery, chopped, 1/4 cup Red onion, finely chopped, and 1/4 cup Pickles, chopped.
4. 4In a separate medium bowl, whisk together 1/2 cup Mayonnaise, 2 tbsp Dijon mustard, 1 tbsp Apple cider vinegar, 2 tbsp Fresh parsley, chopped, 1/2 tsp Salt, and 1/4 tsp Black pepper until smooth.
5. 5Pour the prepared dressing over the potato and sausage mixture in the large bowl. Toss gently with a large spoon or spatula until all ingredients are evenly coated.
6. 6Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld before serving.

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