Sometimes when I make potato salad at home, I make it Grandma-style, but it's never quite the same. More often than not, I like to mix it up. Not long ago, after bringing home a muffuletta sandwich from my favorite Cajun restaurant, I decided it needed a side of potato salad. Cajun-style potato salad, with not only celery but also bell pepper and onion (the "Trinity"), Andouille sausage, and lots of grainy Creole mustard. And to make it yellow (because sometimes it just seems right), I used some lovely Idaho® Yukon Gold potatoes.
Cajun-style Potato Salad
3 lbs Idaho® Yukon Gold Potatoes, cut into 1" dice
1 1/2 cups diced chicken or turkey Andouille sausage
2/3 cup mayonnaise
1/2 cup Creole mustard
1 tablespoon Cajun seasoning (I like Emeril's Essence)
couple shakes of your favorite hot sauce (optional)
a few tablespoons heavy cream
1/2 cup finely chopped celery
1/2 cup finely chopped red bell pepper
1 bunch scallions, finely chopped
salt and pepper
chopped flat-leaf parsley (optional)
Cook potatoes in boiling, salted water until tender, about 8-10 minutes. Drain well and allow to cool to room temperature.
Heat a small sauté pan and add a teaspoon or so of olive oil. Cook sausage, stirring frequently until it begins to brown on the edges. Remove from heat and allow to cool.
In a small bowl, stir together mayonnaise, Creole mustard, Cajun seasoning, and optional hot sauce until well blended. If the sauce seems a little thick, add a few tablespoons of cream and stir well.
When potatoes are cool, place them in a large bowl and add cooked andouille sausage and all of the vegetables. Fold in mayonnaise mixture. Season to taste with salt and pepper.
Before serving, refrigerate salad for an hour or two to allow flavors to marry. Makes about 2 quarts of potato salad.
This post was sponsored by the Idaho® Potato Commission. Minxeats has been compensated for recipe creation and posting.
Posted on Minxeats.com.
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