Potato Salad With Andouille Recipe

Name: Potato Salad With Andouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs new potatoes, scrubbed and cut into quarters; 1 1/2 teaspoons kosher salt, divided; 1 tablespoon vegetable oil; 1/2 cup andouille sausage, casings removed and sausage chopped; 2 cups yellow onions, thinly sliced; 3 tablespoons shallots, minced; 1 tablespoon garlic, minced; 1 cup heavy cream; 2 tablespoons mustard (look for Creole mustard or other spicy whole-grain mustard); 1/4 teaspoon white pepper (can use black)

Servings: persons

1 1/2 lbs new potatoes, scrubbed and cut into quarters
1 1/2 teaspoons kosher salt, divided
1 tablespoon vegetable oil
1/2 cup andouille sausage, casings removed and sausage chopped
2 cups yellow onions, thinly sliced
3 tablespoons shallots, minced
1 tablespoon garlic, minced
1 cup heavy cream
2 tablespoons mustard (look for Creole mustard or other spicy whole-grain mustard)
1/4 teaspoon white pepper (can use black)

1
Put the potatoes into a saucepan and add enough water to cover them. Add 1 t of the salt. Bring to a boil over med-high heat and cook for about 15 minutes or until the potatoes are fork-tender. Drain.
2
Heat the oil in a big heavy skillet over med-high heat. Add the andouille sausage and cook, stirring, for about 2-4 minutes or until getting browned. Add the onions and cook, stirring, for about 3 minutes or until softened. Add the shallots and cook, stirring, for about 1 minute. Add the garlic and cook for about 1 more minute, stirring. Add the cream and cook until it gets reduced by about half, 3-5 minutes. Stir in the mustard and mix it all up well.
3
Add the potatoes, the remaining 1/2 t of salt and the pepper. Cook, gently stirring, for about 2 minutes.
4
Remove the pot from the heat and serve (or cover to keep warm until serving time).

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 lbs new potatoes, scrubbed and cut into quarters, 1 1/2 teaspoons kosher salt, divided, 1 tablespoon vegetable oil, 1/2 cup andouille sausage, casings removed and sausage chopped, and more.

Yes, Potato Salad With Andouille falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato Salad With Andouille

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