Cajun Potato Salad With Andouille Sausage

From Bon Appétit, July 1999.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 1  tablespoon olive oil
• 1⁄4 cup olive oil
• 8  ounces andouille sausages, cut lengthwise in half, then crosswise into 1/2-inch pieces
• 3  lbs  red potatoes, peeled, cut into 3/4-inch pieces
• 3  tablespoons white wine vinegar
• 1  tablespoon  hot pepper sauce
• 1  tablespoon  whole grain Dijon mustard
• 1  green bell pepper, chopped
• 1  cup  chopped celery
• 2⁄3 cup  sliced green onion

Directions

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.