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Recipe: Cajun Sausage And Habanero Potato Salad
Similar Categories: Cajun, Sausage, Habanero, Potato, Salad
3/4 lb. Andouille sausage
3-1/2 lbs. baby red potatoes
1/3 cup extra virgin olive oil
3 Tbs. white wine vinegar
1 Tbs. Tabasco Habanero Sauce
1 Tbs. whole-grain Dijon mustard
1 red bell pepper, cut into 1/4" pieces
1 cup celery, cut into 1/4" pieces
4 scallions, chopped fine
1/2 tsp. celery salt
Kosher salt, to taste
Fresh-ground black pepper, to taste
Fill a large sauce pan 3/4 full of water and a few tablespoons of
salt. Set over medium heat. Meanwhile, grill the sausage until fully
cooked. Remove from heat. Cover to keep warm. Boil the potatoes in
the salted water until tender, stirring occasionally, about 8-10
minutes. Drain the potatoes. If they are too large, cut into bite-
sized pieces. Transfer to a mixing bowl while still warm and cover.
In a separate bowl, whisk together the oil, vinegar, pepper sauce,
and mustard. Slice the sausage lengthwise and then cut into 1/2"
pieces. Add to the potatoes.
3-1/2 lbs. baby red potatoes
1/3 cup extra virgin olive oil
3 Tbs. white wine vinegar
1 Tbs. Tabasco Habanero Sauce
1 Tbs. whole-grain Dijon mustard
1 red bell pepper, cut into 1/4" pieces
1 cup celery, cut into 1/4" pieces
4 scallions, chopped fine
1/2 tsp. celery salt
Kosher salt, to taste
Fresh-ground black pepper, to taste
Fill a large sauce pan 3/4 full of water and a few tablespoons of
salt. Set over medium heat. Meanwhile, grill the sausage until fully
cooked. Remove from heat. Cover to keep warm. Boil the potatoes in
the salted water until tender, stirring occasionally, about 8-10
minutes. Drain the potatoes. If they are too large, cut into bite-
sized pieces. Transfer to a mixing bowl while still warm and cover.
In a separate bowl, whisk together the oil, vinegar, pepper sauce,
and mustard. Slice the sausage lengthwise and then cut into 1/2"
pieces. Add to the potatoes.
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