Cajun Potato Salad with Andouille Sausage
Bring bold Southern flavors to your table with this Cajun Potato Salad with Andouille Sausage, a zesty and satisfying twist on the classic side dish. Featuring tender Yukon Gold potatoes, smoky andouille sausage, and a medley of fresh veggies like celery, red bell pepper, and green onions, this potato salad is packed with texture and vibrant flavor. The creamy dressing, infused with Cajun seasoning, Dijon mustard, smoked paprika, and a splash of apple cider vinegar, delivers just the right balance of spice and tang. Perfect for barbecues, potlucks, or weeknight dinners, this chilled Cajun potato salad is a crowd-pleasing dish that pairs seamlessly with grilled or roasted meats. Ready in under an hour and bursting with the essence of Louisiana cuisine, it’s a must-try for those who love a little heat in their comfort food.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 8 ounces Andouille sausage
- 2 stalks Celery
- 1 large Red bell pepper
- 3 stalks Green onions
- 1 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Cajun seasoning
- 1 teaspoon Smoked paprika
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional)
Instructions
Peel and dice the Yukon Gold potatoes into 1-inch chunks. Place them in a large pot, cover with cold water, and add a generous pinch of salt.
Bring the pot to a boil over medium-high heat and cook the potatoes for 10-12 minutes, or until they are fork-tender but not falling apart. Drain and set aside to cool slightly.
While the potatoes cook, slice the Andouille sausage into thin rounds. Heat a skillet over medium heat and cook the sausage for 4-5 minutes, stirring occasionally, until browned and slightly crispy. Transfer to a paper towel-lined plate to drain excess grease.
Finely dice the celery, red bell pepper, and green onions. Set aside.
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, Cajun seasoning, smoked paprika, apple cider vinegar, salt, and black pepper to form the dressing.
Add the cooked and slightly cooled potatoes to the bowl with the dressing. Toss gently to coat the potatoes evenly.
Fold in the browned Andouille sausage, diced celery, red bell pepper, and green onions. Mix until all ingredients are well combined.
Taste and adjust seasoning if necessary. If desired, sprinkle freshly chopped parsley over the top as a garnish.
Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld together. Serve chilled or at room temperature.
Nutrition Facts
Calories |
3353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.5 g | 320% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 8320 mg | 362% | |
| Total Carbohydrate | 232.6 g | 85% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 13.1 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4919 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
