Andouille Sausage Potato Salad
15 - 20 people
00h 45
01h 00
5 lbs. boiled red potatoes, sliced
1 qt. water
1 Tbsp. Cajun seasoning - (optional)
1/3 cup apple cidar vinegar
1/3 cup sugar
1 bunch green onions, sliced
1 red pepper, diced
1 tsp. garlic, crushed
1/4 cup olive oil
2 lbs. Swiss Meats Andouille Sausage, cooked and sliced
After boiling and slicing potatoes, place in a large pan and set aside. Bring water and Cajun seasoning to a soft boil. Add vinegar and sugar and return to a soft boil. In a large pan, saute’ sausage until slices are heated through. Add the sausage slices to the potatoes. Retain liquid from sausage pan and add the olive oil; heat oil then saute’ the peppers and onions until tender. Remove the vegetables and add to the potatoes and sausage. Add flour to absorb all the liquid in the saute’ pan and make a roux. Whisk the roux into to water mixture until thickens to the consistency of honey. Let product simmer for 3-5 minutes. Pour sauce over the potatoes and Bake at 350 degrees until salad is hot.
From the Swiss Family Recipe Archives
