Best Andouille New Potato Salad Recipes

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POTATO SALAD WITH ANDOUILLE



Potato Salad With Andouille image

Potato salad with a twist! This is meant to be served hot or warm. Adapted from an Emeril Lagasse recipe.

Provided by LifeIsGood

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs new potatoes, scrubbed and cut into quarters
1 1/2 teaspoons kosher salt, divided
1 tablespoon vegetable oil
1/2 cup andouille sausage, casings removed and sausage chopped
2 cups yellow onions, thinly sliced
3 tablespoons shallots, minced
1 tablespoon garlic, minced
1 cup heavy cream
2 tablespoons mustard (look for Creole mustard or other spicy whole-grain mustard)
1/4 teaspoon white pepper (can use black)

Steps:

  • Put the potatoes into a saucepan and add enough water to cover them. Add 1 t of the salt. Bring to a boil over med-high heat and cook for about 15 minutes or until the potatoes are fork-tender. Drain.
  • Heat the oil in a big heavy skillet over med-high heat. Add the andouille sausage and cook, stirring, for about 2-4 minutes or until getting browned. Add the onions and cook, stirring, for about 3 minutes or until softened. Add the shallots and cook, stirring, for about 1 minute. Add the garlic and cook for about 1 more minute, stirring. Add the cream and cook until it gets reduced by about half, 3-5 minutes. Stir in the mustard and mix it all up well.
  • Add the potatoes, the remaining 1/2 t of salt and the pepper. Cook, gently stirring, for about 2 minutes.
  • Remove the pot from the heat and serve (or cover to keep warm until serving time).

Nutrition Facts : Calories 412.4, Fat 26, SaturatedFat 14.2, Cholesterol 81.5, Sodium 776.5, Carbohydrate 41.3, Fiber 5.4, Sugar 4.9, Protein 6.2

CAJUN POTATO SALAD WITH ANDOUILLE SAUSAGE



Cajun Potato Salad With Andouille Sausage image

Make and share this Cajun Potato Salad With Andouille Sausage recipe from Food.com.

Provided by lazyme

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1/4 cup olive oil
8 ounces andouille sausages, cut lengthwise in half, then crosswise into 1/2-inch pieces
3 lbs red potatoes, peeled, cut into 3/4-inch pieces
3 tablespoons white wine vinegar
1 tablespoon hot pepper sauce
1 tablespoon whole grain Dijon mustard
1 green bell pepper, chopped
1 cup chopped celery
2/3 cup sliced green onion

Steps:

  • Heat 1 tablespoon oil in large skillet over medium-high heat.
  • Add sausages; saute until brown, about 5 minutes.
  • Transfer to paper towels and drain.
  • Bring large pot of salted water to boil.
  • Add potatoes; cook just until tender, stirring occasionally, about 9 minutes.
  • Drain well.
  • Whisk vinegar, pepper sauce and mustard in large bowl.
  • Transfer warm potatoes to bowl with vinegar mixture and gently toss.
  • Gently mix in sausages, bell pepper, celery, green onions and 1/4 cup oil.
  • Season with salt and pepper.
  • Serve warm or at room temperature.

CREAMY NEW POTATO SALAD



Creamy New Potato Salad image

My family is not fond of traditional potato salad, or what they call "yellow potato salad", so I concocted this out of several different recipes. It is now requested at every gathering and I always have an empty bowl! Its really good with barbecue too.

Provided by Little Bee

Categories     Potato

Time 40m

Yield 10 serving(s)

Number Of Ingredients 13

8 medium round red potatoes
1/4 cup chopped green onion
1/4 cup of very finely chopped celery
1 cup of good mayonnaise
1/4 cup low-fat sour cream
1/8 teaspoon sugar
1 teaspoon pickle juice
1/2 teaspoon white vinegar
1/2 teaspoon salt
1 teaspoon dried dill
1 teaspoon celery seed
1/8 teaspoon garlic powder
fresh cracked black pepper

Steps:

  • Cut potatoes into 1/2 (leaving skins on) and place in a medium saucepan.
  • Add water to cover.
  • Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until tender.
  • Drain and cool completely.
  • Cut potatoes crosswise into quarters.
  • Combine potato, chopped green onions, and celery in a large bowl; toss gently.
  • Combine mayonnaise and next 9 ingredients; stir well.
  • Add to potato mixture, tossing gently to coat.
  • Cover and chill several hours. *Salad is best chilled for several hours so flavors can meld.

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Andouille new potato salad recipes are a delightful way to showcase the authentic flavors of Cajun cuisine. The dish typically features new potatoes, a type of potato that is smaller in size and has a delicate, earthy flavor. Andouille sausage, which is a smoked sausage with a bold, spicy taste, adds a savory depth to the dish. The salad is usually dressed with a mix of mayonnaise and sour cream, which gives it a creamy and tangy taste. Overall, andouille new potato salad recipes are perfect for summer picnics, backyard barbecues, or as a side dish for any Cajun-inspired main course.

Ingredients

Some of the key ingredients used in andouille new potato salad recipes include new potatoes, andouille sausage, mayonnaise, sour cream, Dijon mustard, red onion, celery, and green onions. Some variations of this recipe may also include pickles or capers, hard-boiled eggs, or roasted red peppers. The ingredients used in this dish are typically easy to find in most grocery stores and can be easily adjusted based on personal preference.

Preparation

To prepare an andouille new potato salad, start by boiling the potatoes until they are tender but still firm. Drain the potatoes and let them cool to room temperature. Next, cook the andouille sausage in a pan over medium heat until it is browned and crispy. Allow the sausage to cool before slicing it into bite-sized pieces. In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and some salt and pepper. Once the potatoes have cooled, place them in a large bowl and add the sliced andouille sausage, diced red onion, chopped celery, and sliced green onions. Pour the dressing over the top and mix everything together until the potatoes are coated with the dressing. Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.

Variations

Andouille new potato salad recipes can be modified to suit individual preferences. Some variations worth exploring include:
Cajun-style potato salad:
Cajun-style potato salad replaces mayonnaise with Creole mustard and uses recipes Creole seasoning instead of salt and pepper. This recipe is spicy and flavorful, and it is perfect for those who love a bit of heat in their potato salads.
Pesto potato salad:
Pesto potato salad is a Mediterranean take on the classic potato salad. This version uses a homemade pesto dressing made from fresh basil, garlic, pine nuts, and Parmesan cheese instead of the traditional mayonnaise and sour cream mixture.
German-style potato salad:
German-style potato salad is a tangy and savory version of the traditional potato salad. This variation uses a mixture of vinegar, sugar, and mustard as the dressing, along with bacon, onions. This recipe is perfect for those who prefer a more savory flavor.

Serving Suggestions

Andouille new potato salad recipes are versatile and can be served as a side dish or as a main course. This salad pairs well with grilled steak, chicken, or fish. It can also be served alongside typical Cajun dishes like gumbo, jambalaya, or red beans and rice. Andouille new potato salad can also be a great option for picnics or potlucks since it is easy to prepare in large batches.

Conclusion

In conclusion, an andouille new potato salad is a delicious and satisfying dish that highlights some of the best flavors of Cajun cuisine. Whether you prefer a cooked or raw potato salad, you can easily adjust the ingredients to suit your personal preferences. With its creamy and tangy dressing, savory andouille sausage, and fresh vegetables, this dish is sure to be a crowd-pleaser. Consider trying out some of the variations mentioned above to add a unique twist to this classic dish.

Valuable Tips for Making Andouille New Potato Salad Recipes

1. Choose the right potatoes
When making an Andouille New Potato Salad, it is important to select the right type of potatoes. Waxy potatoes such as new potatoes, fingerlings, or red potatoes are perfect for potato salad. They hold their shape well when boiled and retain their texture even after sitting in the dressing.

Tips:

  • Make sure the potatoes are scrubbed and washed properly.
  • Cut the potatoes into uniform sizes to ensure they cook evenly.
  • Do not overcook the potatoes, as this can result in a mushy texture.
2. Boil the potatoes properly
Boiling the potatoes to the right tenderness is crucial to making a perfect potato salad. Overcooking the potatoes can lead to mushy potato salad, while undercooking can result in hard and unappetizing potatoes.

Tips:

  • Bring a large pot of salted water to a boil before adding the potatoes.
  • Simmer the potatoes until they are just tender and easily pierced with a fork, usually 15-20 minutes depending on the size of the potatoes.
  • Drain the potatoes and let them cool to room temperature before tossing with the dressing.
3. Make your dressing flavorful
The dressing is what makes or breaks your potato salad. Andouille sausage adds a lot of flavor to the salad, but the dressing should also be packed with flavor to complement the sausage and potatoes.

Tips:

  • Use a mixture of mayonnaise, sour cream or Greek yogurt, and Dijon mustard for a creamy and tangy dressing.
  • Add fresh herbs such as parsley, chives, or dill for added freshness and aroma.
  • Add a splash of acidity to balance the richness of the dressing, such as lemon juice or apple cider vinegar.
  • Season the dressing well with salt, pepper, and other spices such as garlic powder, smoked paprika, or cumin.
4. Prepare the Andouille sausage properly
Andouille sausage is a staple in Cajun and Creole cuisine, and it adds a smoky and spicy flavor to the potato salad. To ensure that the sausage is cooked properly and adds the right amount of flavor, it is important to prepare it properly.

Tips:

  • Remove the casing from the sausage before cooking.
  • Slice the sausage into rounds or halved pieces depending on the desired size.
  • Render the sausage in a skillet until browned and crispy on the edges.
  • Use the rendered fat from the sausage to make a roux or to add extra flavor to the dish.
5. Add in a variety of textures and flavors
Potato salad can be a great canvas for adding different flavors and textures. Andouille sausage and potatoes provide the base for the dish, but it is important to add in different ingredients to add variety.

Tips:

  • Chop up some celery, onion, and bell peppers for a crunchy and fresh addition to the salad.
  • Add in some chopped hard-boiled eggs for extra protein and texture.
  • Top with some crumbled bacon for a smoky and crispy addition to the dish.
  • Sprinkle with some green onions or scallions for added color and freshness.
6. Chill the potato salad before serving
Potato salad is best served chilled, so it is important to give it enough time to cool in the refrigerator before serving.

Tips:

  • Refrigerate the potato salad for at least 2 hours before serving, but preferably overnight to let the flavors meld together.
  • Stir the potato salad before serving to distribute the dressing and other ingredients evenly.
  • Adjust the seasoning if necessary before serving.

In conclusion

Making an Andouille New Potato Salad can be a fun and delicious way to incorporate Cajun and Creole flavors into your potato salad. By following these tips, you can ensure that your potato salad is flavorful, texturally diverse, and perfectly balanced.

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