8 medium potatoes, baking or salad
2 large apples, firm red or golden
6 oz of bread or butter pickles
8 kosher dill spears
6 eggs
16 oz hard summer sausage or beef stick
1 medium sweet onion salad dressing
1 tsp powdered garlic
Salt & pepper to taste
2 tbsp apple cider vinegar

German Potato Salad

1. Boil the potatoes to the point where they are done but still firm (don't overcook), set aside and let cool.
2. Hard boil the eggs, set aside and let cool. Slice and dice the summer sausage (or) beef stick, try wind up with 3/8 inch cubes.
3. Brown the sausage in a skillet over medium heat - do not overcook, set aside and let cool. Drain the bread & butter pickles and slice into small pieces.
4. Drain the kosher dill spears and slice into small pieces. Using an "egg slicer", cut the eggs first horizontal, then vertical.
5. Peel or core the apples, then dice into approx 3/8 inch cubes. Cut the potatoes into approx 1/2 inch cubes.
6. Mince the onion into very small pieces. Combine these ingredients in a large mixing bowl in the following order: Sausage, eggs, apples, onion, dill spears and pickles.
7. Add approx 1 tbsp of vinegar and approx 1/2 tsp garlic and mix thoroughly. Add the diced potatoes and again mix thoroughly. Add salt and pepper to your taste and mix well.
8. Now, fold in salad dressing again to your taste. Cover airtight and place into the refrigerator for at least two hours and serve.