Best Cajun Potato Salad With Andouille Sausage Recipes

CAJUN POTATO SALAD WITH ANDOUILLE SAUSAGE

Steps:

• 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.

CAJUN POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; cool completely. , Cut into 1/4-in. slices; transfer to a large bowl. Add onions, parsley and 3 tablespoons vinegar; toss. , In a medium skillet, cook sausage in oil for 5-10 minutes or until it begins to brown. Remove with slotted spoon and add to potato mixture. , To drippings in skillet, add mustard, garlic, pepper, cayenne pepper and remaining vinegar; bring to a boil, whisking constantly. Pour over salad; toss gently. Serve immediately.

GRILLED ANDOUILLE SAUSAGE AND SWEET POTATO SALAD

Steps:

• Bring about four quarts of water to a boil, add the sweet potatoes and boil until just tender, about 15 minutes. Drain and set aside to cool.
• Preheat grill or broiler.
• Grill or broil the sausage over medium heat, turning frequently, until browned and cooked through, eight to 10 minutes for precooked sausage, 12 to 15 minutes for uncooked. Remove sausage from the heat, slice 1/4-inch thick and set aside.
• In a medium bowl, beat together the mustard and oil, then add the vinegar and sugar and whisk until well blended.
• Cut the sweet potatoes into 1/2-inch cubes and put them in a large mixing bowl. Pour the dressing over them and add the onion, sausage slices, salt and pepper to taste. Mix well but gently, so the potatoes hold their shape. Sprinkle with parsley, and serve warm or cooled.