CAJUN POTATO SALAD WITH ANDOUILLE SAUSAGE
Categories Salad Potato Side Sauté Sausage Summer Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in large skillet over medium-high heat. Add sausages; sauté until brown, about 5 minutes. Transfer to paper towels and drain.
- Bring large pot of salted water to boil. Add potatoes; cook just until tender, stirring occasionally, about 9 minutes. Drain well. Whisk vinegar, pepper sauce and mustard in large bowl. Transfer warm potatoes to bowl with vinegar mixture and gently toss. Gently mix in sausages, bell pepper, celery, green onions and 1/4 cup oil. Season with salt and pepper. Serve warm or at room temperature.
SPICY CAJUN POTATO SALAD
Here in Louisiana we have a lot of get-togethers, and if you want your dish to be chosen over all of the rest, it has to have a kick! This does the trick. -Amanda West, Sibley, Louisiana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 20 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a Dutch oven; add water to cover. Cut onion in half crosswise; add one half to saucepan. Bring to a boil. Add lemon and salt to cooking water. Reduce heat; cook, uncovered, until potatoes tender, 5-6 minutes., Meanwhile, chop remaining onion. Combine with eggs, mayonnaise, dill pickle relish, mustard and Cajun seasoning., Drain potatoes; rinse under cold water. Discard onion and lemon. Add potatoes to egg mixture; gently toss until well mixed (do not overmix, or potatoes will break down). Refrigerate, covered, 1-2 hours. Just before serving, sprinkle with parsley and paprika.
Nutrition Facts : Calories 229 calories, Fat 10g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 400mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.
CAJUN POTATO SALAD
I have been making this mouthwatering potato salad for about 10 years. My family likes spicy foods, and thanks to a son living in New Orleans, we have a constant supply of Cajun sausage for this recipe. Made with extra sausage, it's a filling one-dish meal.-Margaret Scott, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; cool completely. , Cut into 1/4-in. slices; transfer to a large bowl. Add onions, parsley and 3 tablespoons vinegar; toss. , In a medium skillet, cook sausage in oil for 5-10 minutes or until it begins to brown. Remove with slotted spoon and add to potato mixture. , To drippings in skillet, add mustard, garlic, pepper, cayenne pepper and remaining vinegar; bring to a boil, whisking constantly. Pour over salad; toss gently. Serve immediately.
Nutrition Facts : Calories 361 calories, Fat 24g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 482mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.
CAJUN POTATO SALAD WITH ANDOUILLE SAUSAGE
Make and share this Cajun Potato Salad With Andouille Sausage recipe from Food.com.
Provided by lazyme
Categories Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in large skillet over medium-high heat.
- Add sausages; saute until brown, about 5 minutes.
- Transfer to paper towels and drain.
- Bring large pot of salted water to boil.
- Add potatoes; cook just until tender, stirring occasionally, about 9 minutes.
- Drain well.
- Whisk vinegar, pepper sauce and mustard in large bowl.
- Transfer warm potatoes to bowl with vinegar mixture and gently toss.
- Gently mix in sausages, bell pepper, celery, green onions and 1/4 cup oil.
- Season with salt and pepper.
- Serve warm or at room temperature.
CAJUN POTATO SALAD
Make and share this Cajun Potato Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 2h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the potatoes in boiling salted water for 20-30 minutes or until tender; drain.
- Rinse with cold water; cool completely.
- Cut into 1/4 inch slices; place in a large bowl.
- Add onions, parsley, and 3 tablespoons vinegar; toss.
- In a medium skillet, cook sausage in oil for 5-10 minutes or until it begins to brown.
- Remove with slotted spoon and add to potato mixture.
- To drippings in skillet, add mustard, garlic, pepper, cayenne and remaining vinegar; bring to a boil, whisking constantly.
- Pour over salad and toss gently.
- Serve immediately.
Nutrition Facts : Calories 296.4, Fat 15.9, SaturatedFat 3.6, Cholesterol 26.1, Sodium 489.9, Carbohydrate 30.7, Fiber 4, Sugar 2.1, Protein 8.5
GRILLED ANDOUILLE SAUSAGE AND SWEET POTATO SALAD
Provided by Florence Fabricant
Categories dinner, easy, main course
Time 50m
Yield 4 main course servings or 6 to 8 side dish servings
Number Of Ingredients 9
Steps:
- Bring about four quarts of water to a boil, add the sweet potatoes and boil until just tender, about 15 minutes. Drain and set aside to cool.
- Preheat grill or broiler.
- Grill or broil the sausage over medium heat, turning frequently, until browned and cooked through, eight to 10 minutes for precooked sausage, 12 to 15 minutes for uncooked. Remove sausage from the heat, slice 1/4-inch thick and set aside.
- In a medium bowl, beat together the mustard and oil, then add the vinegar and sugar and whisk until well blended.
- Cut the sweet potatoes into 1/2-inch cubes and put them in a large mixing bowl. Pour the dressing over them and add the onion, sausage slices, salt and pepper to taste. Mix well but gently, so the potatoes hold their shape. Sprinkle with parsley, and serve warm or cooled.
Nutrition Facts : @context http, Calories 711, UnsaturatedFat 27 grams, Carbohydrate 61 grams, Fat 43 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 13 grams, Sodium 1303 milligrams, Sugar 15 grams, TransFat 0 grams
CAJUN POTATO SALAD
Decided to come up with my own version of Potato Salad. I never cared for sweet potato salad. Every time I make this recipe, I end up having to give out the recipe. I have been asked so many times to enter it in a cooking contest. Looks like RecipeZaar gets first go at it.
Provided by LOUISE GOLDEN
Categories Potato
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Boil potatoes whole in skins until fork tender. Cool and peel. Dice them into small bite size pieces.
- Cut bacon into small pieces and fry until crisp. Set aside and cool. Save drippings.
- In a large mixing bowl combine the diced potatoes,chopped pickles, olives, pimentoes, relish and chopped onion.
- Add spices and bacon drippings(not more than 2 tbls).
- In a small bowl mix mayonnaise, sour cream, mustard and milk. If too thick add pickle juice a litttle at a time.
- Pour over ingredients and mix thoroughly. Garnish with bacon bits and small amount of paprika.
CAJUN POTATO SALAD
Also known as creole mustard potato salad, or like mamaw called it; Lousiana Tater Salad. I am posting for ZWT5. If creole mustard is not available, you can substitute coarse ground mustard with a touch of prepared horsaradish. This is a nice side dish to the Louisana favorite, red beans and rice.
Provided by BakinBaby
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Add potaotes to lightly salted water, cover, bring to a boil on high heat, reduce to a simmer about 20 minute or until tatters are fork tender, drain and cut into 1" chunks. ( some like 'um peeled, we don't.).
- Combine mustard and creole seasoning in a medium sized bowl; add warm potaotes; toss to combine.
- Toss in green pepper,green onion and bacon.
- Combine mayonnaise,sour cream, & sugar, add to potato/vegetable mixture, season with salt and pepper and parsley (optional).
- Refergerate for at least 3 hours to meld flavors.
Nutrition Facts : Calories 255.9, Fat 7.8, SaturatedFat 2.4, Cholesterol 9, Sodium 270.5, Carbohydrate 42, Fiber 4.6, Sugar 4.2, Protein 5.6
POTATO SALAD WITH ANDOUILLE
Potato salad with a twist! This is meant to be served hot or warm. Adapted from an Emeril Lagasse recipe.
Provided by LifeIsGood
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- 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.
- Add the potatoes, the remaining 1/2 t of salt and the pepper. Cook, gently stirring, for about 2 minutes.
- Remove the pot from the heat and serve (or cover to keep warm until serving time).
Nutrition Facts : Calories 412.4, Fat 26, SaturatedFat 14.2, Cholesterol 81.5, Sodium 776.5, Carbohydrate 41.3, Fiber 5.4, Sugar 4.9, Protein 6.2
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- Heat 1 tablespoon oil in large skillet over medium-high heat. Add sausages; sauté until brown, about 5 minutes. Transfer to paper towels and drain.
- Bring large pot of salted water to boil. Add potatoes; cook just until tender, stirring occasionally, about 9 minutes. Drain well. Whisk vinegar, pepper sauce and mustard in large bowl. Transfer warm potatoes to bowl with vinegar mixture and gently toss. Gently mix in sausages, bell pepper, celery, green onions and 1/4 cup oil. Season with salt and pepper. Serve warm or at room temperature.
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#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #side-dishes #potatoes #vegetables #american #cajun #southern-united-states
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