Cajun Potato Salad With Andouille Sausage

READY IN: 30mins
Recipe by lazyme

From Bon Appétit, July 1999.

Top Review by Muffin Goddess

The Andouille sausage was a really great addition here! I got distracted and overcooked my potatoes a little bit, so my salad wasn't as pretty as it should've been, but that was totally my fault. I don't like green bell pepper, so I subbed in a red one instead (for some reason, I don't mind the taste of any other color of bell pepper, just the green ones). The vinegar was a little bit strong, but it might have just been the particular one I used. I would make this again -- the spice and meat in it make it a definite guy pleaser. Thanks for posting! Made for The Holy Trinity challenge for ZWT9

Ingredients Nutrition


  1. Heat 1 tablespoon oil in large skillet over medium-high heat.
  2. Add sausages; saute until brown, about 5 minutes.
  3. Transfer to paper towels and drain.
  4. Bring large pot of salted water to boil.
  5. Add potatoes; cook just until tender, stirring occasionally, about 9 minutes.
  6. Drain well.
  7. Whisk vinegar, pepper sauce and mustard in large bowl.
  8. Transfer warm potatoes to bowl with vinegar mixture and gently toss.
  9. Gently mix in sausages, bell pepper, celery, green onions and 1/4 cup oil.
  10. Season with salt and pepper.
  11. Serve warm or at room temperature.

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