Potato Salad with Andouille
Add a bold twist to your classic summer side dish with this Potato Salad with Andouille, a flavor-packed recipe that combines creamy, tangy dressing with the smoky, spicy kick of andouille sausage. Tender baby potatoes form the base of this hearty salad, complemented by crisp celery, sweet red bell pepper, and fresh green onions for a satisfying crunch. The zesty dressing, made with mayonnaise, Dijon mustard, apple cider vinegar, and a touch of honey, ties it all together while paprika adds a hint of warmth. Perfect for backyard BBQs, potlucks, or casual weeknight dinners, this potato salad can be made ahead and served chilled or at room temperature. Bursting with vibrant flavors and textures, it’s a crowd-pleasing dish that takes your barbecue sides to the next level!
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Recipe Information
Ingredients
- 2 pounds Baby potatoes
- 8 ounces Andouille sausage
- 1 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Honey
- 2 Celery stalks, finely chopped
- 1 Red bell pepper, diced
- 3 Green onions, sliced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Wash the baby potatoes thoroughly and cut them into bite-sized pieces. Leave the skin on for texture and flavor.
Place the potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
Reduce the heat to medium and simmer the potatoes for 12-15 minutes, or until they are fork-tender. Drain and let them cool slightly.
While the potatoes are cooling, slice the andouille sausage into thin rounds.
In a skillet over medium heat, cook the sausage slices for 5-7 minutes until browned and slightly crispy. Remove from heat and set aside.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, honey, paprika, salt, and black pepper. Whisk until smooth and well blended.
Add the slightly cooled potatoes to the bowl with the dressing. Gently toss to coat the potatoes evenly.
Fold in the celery, red bell pepper, green onions, parsley, and cooked andouille sausage until well distributed.
Taste the potato salad and adjust seasoning if necessary.
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
Serve chilled or at room temperature. Garnish with extra parsley or a sprinkle of paprika, if desired.
Nutrition Facts
Calories |
3389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.3 g | 320% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 5290 mg | 230% | |
| Total Carbohydrate | 241.1 g | 88% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 22.9 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 5444 mg | 116% | |
*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.
