Crisp up the Chinese sausage over medium high heat in a non-stick pan until most of the fat renders out and the sausage is brown and crispy. Drain and cool.
In a large bowl, toss together the Chinese sausage, cooked potatoes, eggs, green onions, and celery. In a small bowl, stir together the kewpie mayo and mustard. Toss the potato mix with the mayo mix and season to taste. Enjoy!
