Potato Salad With Andouille

Potato salad with a twist! This is meant to be served hot or warm. Adapted from an Emeril Lagasse recipe.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs new potatoes, scrubbed and cut into quarters
• 1 1⁄2 teaspoons kosher salt, divided
• 1  tablespoon  vegetable oil
• 1⁄2 cup andouille sausage, casings removed and sausage chopped
• 2  cups yellow onions, thinly sliced
• 3  tablespoons shallots, minced
• 1  tablespoon garlic, minced
• 1  cup heavy cream
• 2  tablespoons mustard (look for Creole mustard or other spicy whole-grain mustard)
• 1⁄4 teaspoon white pepper (can use black)

Directions

1. Put the potatoes into a saucepan and add enough water to cover them. Add 1 t of the salt. Bring to a boil over med-high heat and cook for about 15 minutes or until the potatoes are fork-tender. Drain.
2. Heat the oil in a big heavy skillet over med-high heat. Add the andouille sausage and cook, stirring, for about 2-4 minutes or until getting browned. Add the onions and cook, stirring, for about 3 minutes or until softened. Add the shallots and cook, stirring, for about 1 minute. Add the garlic and cook for about 1 more minute, stirring. Add the cream and cook until it gets reduced by about half, 3-5 minutes. Stir in the mustard and mix it all up well.
3. Add the potatoes, the remaining 1/2 t of salt and the pepper. Cook, gently stirring, for about 2 minutes.
4. Remove the pot from the heat and serve (or cover to keep warm until serving time).