CFD Publications
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SAUSAGE AND POTATO SALAD
1 quart potato chunks, drained or 4 cups drained
canned potatoes Put potatoes and sausage in a large bowl. In a small bowl, stir together mayonnaise, relish and celery salt until smooth. Pour over potatoes and sausage and gently stir until well coated. Pour into a serving bowl and sprinkle with chives. Cover and refrigerate several hours. Serves 4. Note: White, gold or red potatoes are less likely to break apart when canned than are russet potatoes. For a good home canned dill pickle relish, see the Ball Blue Book Guide to Preserving.
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