Potato Salad With Andouille

"Potato salad with a twist! This is meant to be served hot or warm. Adapted from an Emeril Lagasse recipe."
photo by breezermom photo by breezermom
photo by breezermom
Ready In:




  • 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.
  • 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.
  • Add the potatoes, the remaining 1/2 t of salt and the pepper. Cook, gently stirring, for about 2 minutes.
  • Remove the pot from the heat and serve (or cover to keep warm until serving time).

Questions & Replies

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  1. We loved the flavors in this potato salad. The andouille was a nice addition, but the cream sauce with the creole mustard was what really made this dish. Will definitely make this again.
  2. Fabulous! I doubled the sausage and was delited! This could be a main dish and not a side. My son really loved this and has asked me to make it again. So it will be a repeat! Thanks for sharing.....made for "for your consideration" tag game.


Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!
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