The assertive seasoning of Cajun cooking is addictive, and the andouille sausage in this salad adds sparkling flavor to a mayonnaise-dressed mix of potatoes and crunchy vegetables.
Salad:
2 pounds small red-skinned potatoes, scrubbed
1/3 pound Andouille Sausage or purchased sausage
1/2 green bell pepper, seeds and ribs removed, and chopped
2 celery ribs, diced
6 scallions, white parts and 3 inches of green tops, sliced
1/2 cup mayonnaise
Salt and freshly ground black pepper to taste
Dressing:
1/2 cup distilled white vinegar
2 garlic cloves, minced
2 tablespoons chopped fresh parsley
1 tablespoon sugar
2 tablespoons Creole or Dijon mustard
1/2 teaspoon dried thyme
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
1. Place potatoes in a large pot of salted water and bring to a boil over high heat. Reduce the heat to medium, and boil potatoes for 12 to 16 minutes, depending on size, or when tender when pierced with the tip of a paring knife. Drain potatoes, and run them under cold running water.
2. While potatoes cook, make dressing. Combine vinegar, garlic, parsley, sugar, mustard, thyme, salt, and pepper in a jar with a tight-fitting lid, and shake well. Add oil, and shake well again.
3. Cut sausage links into quarters lengthwise, and then cut into 1/2-inch slices. Heat oil in a skillet over medium-high heat. Add sausage and cook, stirring frequently, for 2 to 3 minutes, or until browned. Remove sausage from the skillet with a slotted spoon, and set aside.
4. When potatoes are cool enough to handle, dice potatoes into 3/4-inch cubes and place them in a mixing bowl. Toss with dressing, and allow potatoes to marinate for 30 minutes, tossing them occasionally.
5. Add sausage, green bell pepper, celery, scallions, and mayonnaise to salad, and mix gently. Serve immediately at room temperature, or chill.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered.