SAUSAGE AND POTATO SALAD
quart potato chunks, drained or 4 cups drained
cut in bite-size pieces
7 to 8 ounces summer sausage cut in 1/2-inch cubes
1/2 cup mayonnaise
1/4 cup dill pickle relish
1 teaspoon celery salt
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.