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Summer Potato Salad with Sausage Recipe
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Summer Potato Salad with Sausage

SERVINGS

6

PREP TIME

20 min

TOTAL TIME

2 hr 10 min

GLUTEN FREE

YES

ANGB Pork Patty 7 oz

This recipe is made with Jones Golden Brown® M​ild Patties.

FIND PRODUCT NEAR YOU

Creamy dressing covers potatoes and chopped hard boiled eggs. Then, diced Jones breakfast sausage is added for a bold flavor that brings it all together.

 Enjoy these main ingredient substitutions:

All Natural Golden Brown® Turkey Breakfast Sausage Sandwich Patties , All Natural Golden Brown® Chicken Breakfast Sausage Sandwich Patties

ingredients
1 1/2 lbs red potatoes
1/3 cup gluten-free mayonnaise
1/3 cup sour cream
1 tablespoon balsamic vinegar
1 tablespoon gluten-free yellow mustard
1/3 cup red onion, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 hard boiled eggs, chopped
1 (8.4 oz) package Jones Dairy Farm All Natural Golden Brown® Mild Pork Sausage Patties, cooked and diced
Chopped chives
DIRECTIONS
Place potatoes in large pot and cover with at least 1 inch water. Bring water to boil and cook until potatoes are fork tender, about 20 minutes. Drain and return to same pot and let sit until cool enough to handle.

Meanwhile, in large bowl, combine mayonnaise, sour cream, balsamic vinegar, mustard, onion, salt and pepper.

Cut potatoes into bite-sized pieces and add to bowl with dressing. Gently toss to combine. Stir in eggs and sausage. Refrigerate at least 2 hours prior to serving. Serve topped with chopped chives.

Ingredients

Directions
1 1/2 lbs red potatoes
1/3 cup gluten-free mayonnaise
1/3 cup sour cream
1 tablespoon balsamic vinegar
1 tablespoon gluten-free yellow mustard
1/3 cup red onion, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 hard boiled eggs, chopped
1 (8.4 oz) package Jones Dairy Farm All Natural Golden Brown® Mild Pork Sausage Patties, cooked and diced
Chopped chives
Place potatoes in large pot and cover with at least 1 inch water. Bring water to boil and cook until potatoes are fork tender, about 20 minutes. Drain and return to same pot and let sit until cool enough to handle.

Meanwhile, in large bowl, combine mayonnaise, sour cream, balsamic vinegar, mustard, onion, salt and pepper.

Cut potatoes into bite-sized pieces and add to bowl with dressing. Gently toss to combine. Stir in eggs and sausage. Refrigerate at least 2 hours prior to serving. Serve topped with chopped chives.

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