Potato Salad with Veggie Sausages
- Gluten Free
Why we love it:
- 2 pounds Yukon Gold Potatoes
- 3⁄4 cup Mayonnaise
- 1⁄4 cup Plain Greek Yogurt
- 2 Tablespoons Cider Vinegar
- 1 teaspoon White Sugar
- 2 teaspoons Kosher Salt (divided)
- 1⁄2 teaspoon Black Pepper
- 2 ribs Celery (especially the leaves!)
- 1⁄2 cup Pickles (your fave)
- 3 Green Onions or any herb you have on hand)
- 1 pound Veggie Sausages
- 1 pound Broccoli
Wash the potatoes or peel if you prefer them skinless. Dice into 1 - 2” cubes and place in a pot. Cover with water and add 1 teaspoon of salt. Bring to a boil. As soon as water is boiling, turn the heat down to a steady simmer and cover. Cook until completely tender, about 10 - 12 minutes. Drain and let them rest in the strainer to really let go of all of the water.
While potatoes are cooking, whisk together the: ¾ cup mayonnaise, ¼ cup yogurt, 2 Tablespoons cider vinegar, 1 teaspoon sugar, and add ½ teaspoon salt, and ¼ teaspoon black pepper. Dice the celery and add it. Chop the pickles and green onion and add them too. Set aside until the potatoes are well drained. Gently fold the potatoes into the dressing and mash a few with a wooden spoon to break up the pieces.
Heat a drizzle of olive oil in a sauté pan and cook the sausages until browned and warmed through, turning often to keep it even.
Cut broccoli into florets with long stems. Steam broccoli in a stove top steamer or microwave. You can also decide to grill the broccoli - just cut into large pieces. When done, toss with butter or oil and salt.
Serve potato salad with sausages and broccoli.