Ingredients for Potato Salad With Andouille
- New Potatoes
- Kosher Salt
- Vegetable Oil
- 1 pound andouille sausage, sliced 1/4 inch thick
- Yellow Onions
- 2 tablespoons chopped shallots
- 2 cloves minced garlic
- Heavy Cream
- 1 tablespoon Dijon mustard
- White Pepper
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How to Make Potato Salad With Andouille
- Peel and cube 2 pounds of Yukon Gold potatoes. Place in a large saucepan and cover with cold water. Add 1 teaspoon salt.
- Bring to a boil over medium-high heat. Reduce heat to medium and simmer for 15-20 minutes, or until potatoes are easily pierced with a fork.
- Drain the potatoes and set aside.
- While potatoes cook, heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add 1 pound andouille sausage, sliced 1/4 inch thick, and cook, stirring occasionally, for 4-6 minutes until browned.
- Add 1/2 cup chopped yellow onion and cook for 3 minutes, until softened.
- Stir in 2 tablespoons chopped shallots and 2 cloves minced garlic. Cook for 1 minute more.
- Pour in 1/2 cup heavy cream and simmer for 3-5 minutes, or until slightly reduced.
- Stir in 1 tablespoon Dijon mustard. Season with 1/2 teaspoon salt and freshly ground black pepper to taste.
- Add the cooked potatoes to the skillet. Gently toss to coat in the creamy andouille mixture. Cook for 2 minutes, stirring gently.
- Remove from heat and serve warm or hot. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
19g
Fat
71g
Carbs
13g
