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Chef Don's
Favorite Salads and Dressing Recipes
Spicy Potato Salad with Andouille
Serves 8
1 1/2 lbs. Red Potatoes, small
8 oz. Andouille Sausage
½ cup Mayonnaise
½ cup Sour Cream
¼ cup Yellow Peppers, chopped
4 Scallions, sliced
1 Tbsp. Jalapenos, chopped
2 tsp. Crushed Red Peppers
2 Tbsp. Parsley
1 Tbsp. Cilantro
1 Lime, juiced
Salt and Pepper to taste
Boil the potatoes until tender and drain under cold
water to stop the cooking process. Grill or sauté the sausage
until well browned. Quarter the potatoes and place into a large bowl.
Slice the sausage and add to the potatoes. Add both peppers and the
scallions to the potatoes. If you would like the salad less spicy, cut
down on the jalapenos or crushed red peppers. In a separate bowl add
the rest of the ingredients and mix well. Add the dressing to the
potatoes and toss. Refrigerate for 2 hours and serve.
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