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Category: Potato Salads
Prep Time: Cook Time: Total Time:
5 lbs red skin potatoes, boiled and cut into pieces
1 lb andouille sausage, hot links or smoked kielbasa sausage, sliced
1 lbs bacon, fried and crumbled
12 eggs, boiled and chopped (separate the yolks from the whites)
1 green bell pepper, chopped
1 cup chopped celery
1/2 cup chopped red onion
1/2 cup sliced green onions
2 cloves garlic minced
1/2 cup Creole mustard and yellow mustard
1-2 tbsp hot pepper sauce
16 oz mayonnaise
3-6 tbsp white wine or cider vinegar
1/2 tsp each pepper and cayenne pepper
1 tbsp Dijon mustard
Drain about half the bacon drippings from the skillet and saute the sausage until it begins to brown. Remove from skillet and place in a large bowl,
In the large bowl, add and mix together the potatoes, vinegar, chopped vegetables, egg whites, mayonnaise and parsley. In a separate bowl, mash yolks and mix with the Creole and yellow mustards and hot pepper sauce.
In the skillet the sausage was cooked in, add the Dijon mustard, garlic, pepper, cayenne pepper and vinegar; bring to a boil, whisking constantly. Pour over salad and toss gently. Serve warm or at room temperature. Serves 10.
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CAJUN POTATO SALAD
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Category: Potato Salads
Prep Time: Cook Time: Total Time:
5 lbs red skin potatoes, boiled and cut into pieces
1 lb andouille sausage, hot links or smoked kielbasa sausage, sliced
1 lbs bacon, fried and crumbled
12 eggs, boiled and chopped (separate the yolks from the whites)
1 green bell pepper, chopped
1 cup chopped celery
1/2 cup chopped red onion
1/2 cup sliced green onions
2 cloves garlic minced
1/2 cup Creole mustard and yellow mustard
1-2 tbsp hot pepper sauce
16 oz mayonnaise
3-6 tbsp white wine or cider vinegar
1/2 tsp each pepper and cayenne pepper
1 tbsp Dijon mustard
Drain about half the bacon drippings from the skillet and saute the sausage until it begins to brown. Remove from skillet and place in a large bowl,
In the large bowl, add and mix together the potatoes, vinegar, chopped vegetables, egg whites, mayonnaise and parsley. In a separate bowl, mash yolks and mix with the Creole and yellow mustards and hot pepper sauce.
In the skillet the sausage was cooked in, add the Dijon mustard, garlic, pepper, cayenne pepper and vinegar; bring to a boil, whisking constantly. Pour over salad and toss gently. Serve warm or at room temperature. Serves 10.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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