Name: Cajun Potato Salad With Andouille Sausage
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-8 serving(s)
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

2

Recipe by lazyme

2

People talking

Join In Now Join the conversation!

Cajun Potato Salad With Andouille Sausage created by Muffin Goddess

From Bon Appétit, July 1999.

Ready In:: 30mins
Serves:
Units:

2

People talking

Join In Now Join the conversation!

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

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

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@lazyme

Contributor

@lazyme

Contributor

"From Bon Appétit, July 1999."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

photo by Muffin Goddess

7/24/2013

Reply
review by Muffin Goddess

7/24/2013

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

Reply
review by threeovens

7/16/2013

This was really great! I did not miss my ole buddy, ole pal mayo one bit! I did not measure the dressing ingredients exactly, so I may have doubled them, mmmmm...

Reply
photo by threeovens

7/16/2013

Reply
creation by lazyme

7/7/2013

From Bon Appétit, July 1999.