A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Cajun Andouille Sausage And Habanero Potato Salad
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- #50240
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
3/4 pound andouille sausage
3 1/2 pounds baby red potatoes
1/3 cup extra virgin olive oil
3 tablespoons white wine vinegar
1 tablespoon Tabasco habanero sauce
1 tablespoon whole-grain Dijon mustard
1 red bell pepper, cut into 1/4" pieces
1 cup celery, cut into 1/4" pieces
4 scallions, chopped fine
1/2 teaspoon celery salt
kosher salt, to taste
fresh-ground black pepper, to taste
directions
Fill a large sauce pan 3/4 full of water and a few tablespoons of salt. Set over medium heat.
Meanwhile, grill the sausage until fully cooked. Remove from heat. Cover to keep warm.
Boil the potatoes in the salted water until tender, stirring occasionally, about 8-10 minutes. Drain the potatoes. If they are too large, cut into bite-sized pieces. Transfer to a mixing bowl while still warm and cover.
In a separate bowl, whisk together the oil, vinegar, pepper sauce and mustard. Slice the sausage lengthwise and then cut into 1/2" pieces. Add to the potatoes.
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nutrition data
Nutritional data has not been calculated yet.
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