Ingredients for Andouille New Potato Salad
- 8 ounces andouille sausage (or your favorite spicy sausage)
- Tiny New Potatoes
- Salt And Black Pepper
- Sour Cream
- Green Onion
- Garlic
- Olive Oil
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).
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
13g
Fat
77g
Carbs
14g