Creole Potato Salad
Serves: 8 to 10
 
Ingredients
  • 2 pounds red potatoes, cut into 1- to 1¼-inch pieces
  • 1 (14-ounce) package andouille sausage, sliced crosswise ¼ inch thick
  • 1 cup prepared rémoulade sauce
  • ¼ cup fresh lemon juice
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 cup chopped red bell pepper
  • 1 cup finely chopped red onion
  • ¾ cup chopped celery
  • ½ cup chopped fresh parsley
  • Garnish: chopped fresh parsley
Instructions
  1. In a large saucepan, bring potatoes and water to cover to a boil over medium-high heat. Reduce heat; cook until potatoes are tender, 10 to 15 minutes. Drain potatoes, and let cool slightly.
  2. In a large skillet, cook sausage over medium heat, stirring frequently, until lightly browned, 2 to 3 minutes. Let drain on paper towels.
  3. In a large bowl, whisk together rémoulade, lemon juice, salt, and pepper; stir in potatoes, sausage, vegetables, and parsley until combined. Cover and refrigerate for at least 4 hours before serving. Garnish with parsley, if desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/creole-potato-salad/