Grilled Andouille Sausage and Sweet Potato Salad

1. 1

   Bring about four quarts of water to a boil, add the sweet potatoes and boil until just tender, about 15 minutes.

2. 2

   Drain and set aside to cool.

3. 3

   Preheat grill or broiler.

4. 4

   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.

5. 5

   Remove sausage from the heat, slice 1/4-inch thick and set aside.

6. 6

   In a medium bowl, beat together the mustard and oil, then add the vinegar and sugar and whisk until well blended.

7. 7

   Cut the sweet potatoes into 1/2-inch cubes and put them in a large mixing bowl.

8. 8

   Pour the dressing over them and add the onion, sausage slices, salt and pepper to taste.

9. 9

   Mix well but gently, so the potatoes hold their shape.

10. 10

    Sprinkle with parsley, and serve warm or cooled.

* Per serving · 4 servings · Values may vary.

No additional tips available.