Dill Potato Salad

Ingredients

• 2 ½ pounds ( 1134 g) red potatoes, skin-on, 3/4 inch dice
• ½ c. cooked spicy pork sausage
• ½ c. sauteed pecans
• 1 cup ( 200 g) plain Greek yogurt
• 2 green onions, thinly sliced
• 3 ½ tablespoon Dijon whole grain mustard
• 1 tablespoon Dijon mustard
• Splash of dill pickle juice
• Salt and pepper, to taste
• Handful of dill, chopped

Steps

1. Add potatoes and enough cold water to cover in a stockpot. Simmer on medium about 20 minutes (do NOT boil), until potatoes are fork-tender. Drain.

2. Cool potatoes for 10 minutes in a single layer on a baking sheet.

3. In a large bowl, combine cooked sausage, sauteed pecans, Greek yogurt, green onions, Dijon whole grain mustard, Dijon mustard, dill pickle juice, salt, pepper, and dill. Stir to mix well.

4. Add the cooled potatoes to the yogurt mixture and toss until all potatoes are well-coated. Pop in the fridge until ready to serve.