Ingredients for Andouille New Potato Salad
- 8 ounces Andouille Sausage
- 1.5 pounds Tiny New Potatoes
- 1/2 teaspoon Salt and 1/4 teaspoon Black Pepper
- Not specified Sour Cream
- Not specified Green Onion
- Not specified Garlic
- Not specified Olive Oil
- 1/2 cup Mayonnaise
- 1/4 cup Dijon Mustard
- 2 tablespoons Fresh Parsley (plus extra for garnish)
- 1 tablespoon Apple Cider Vinegar
- 1 teaspoon Celery Seed
- 1/4 cup Red Onion
- 1/4 cup Green Bell Pepper
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How to Make Andouille New Potato Salad
- Wash and quarter 1.5 pounds of new potatoes. Boil in salted water until tender, about 10-15 minutes.
- While potatoes boil, dice 8 ounces of andouille sausage. Sauté in a large skillet over medium heat until browned and crispy, about 5-7 minutes. Remove from skillet and set aside.
- In a large bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Dijon mustard, 2 tablespoons chopped fresh parsley, 1 tablespoon apple cider vinegar, 1 teaspoon celery seed, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Once potatoes are cooked, drain well and let cool slightly. Add the cooked potatoes to the bowl with the mayonnaise mixture.
- Gently fold in the cooked andouille sausage, 1/4 cup chopped red onion, and 1/4 cup chopped green bell pepper.
- Stir until well combined. Refrigerate for at least 30 minutes to allow flavors to meld before serving.
- Garnish with extra parsley before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
13g
Fat
77g
Carbs
14g
