Salad

• 1 ½ lb red potatoes, diced into 1 inch pieces
• 1/3 c celery, finely diced
• 2 green onions, thinly sliced
• 3 Gilbert’s Chicken Brats, sliced into ¼ inch pieces and quickly grilled or sautéed until slightly browned, about 3 minutes
• 4 hard boiled eggs, roughly chopped

Dressing

• 1 c non-fat plain greek yogurt
• 1.5 tbsp whole grain mustard
• 1 small garlic clove, grated
• ¼ tsp salt
• ¼ tsp pepper
• 1 tsp celery seed, optional