Egg and Sausage Potato Salad

• 8 eggs
• 1kg baby chat potatoes, halved
• 6 sausages or chorizo, sliced
• 1/4 cup flat-leaf parsley leaves
• 1/2 cup KRAFT Classic Mayonnaise, blended with some milk to thin
• 1/2 cup milk

1. Bring eggs to boil in a small saucepan of water.
2. Cook 7-9 minutes to hardboil to your liking.
3. Cool in cold water, then peel and cut into quarters.
4. Boil or steam potatoes until tender.
5. Cook sausages on a BBQ or in a preheated pan for 6-8 minutes until cooked.
6. Slice.
7. Toss together the cooked potatoes, sausages, eggs and parsley.
8. Combine the mayonnaise and milk then drizzle over the salad.
9. Serve warm or at room temperature.

eggs, potatoes, chorizo, flatleaf parsley leaves, kraft classic mayonnaise, milk

Taken from www.kraftrecipes.com/recipes/egg-sausage-potato-salad-106221.aspx (may not work)