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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I have been making this mouthwatering potato salad for about 10 years. My family likes spicy foods, and thanks to a son living in New Orleans, we have a constant supply of Cajun sausage for this recipe. Made with extra sausage, it's a filling one-dish meal.Margaret Scott, Murfreesboro, Tennessee Ingredients:
2 pounds small red potatoes |
1/2 cup chopped red onions |
1/2 cup sliced green onions |
1/4 cup minced fresh parsley |
6 tablespoons cider vinegar, divided |
1/2 pound johnsonville® polish kielbasa sausage or smoked polish sausage, sliced |
6 tablespoons olive oil |
1 tablespoon dijon mustard |
2 garlic cloves, minced |
1/2 teaspoon pepper |
1/4 to 1/2 teaspoon cayenne pepper |
Directions:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain; cool completely.
2. Cut into 1/4-in. slices; transfer to a large bowl. Add onions, parsley and 3 tablespoons vinegar; toss.
3. In a medium skillet, cook sausage in oil for 5-10 minutes or until it begins to brown. Remove with slotted spoon and add to potato mixture.
4. To drippings in skillet, add mustard, garlic, pepper, cayenne pepper and remaining vinegar; bring to a boil, whisking constantly. Pour over salad; toss gently. Serve immediately. Yield: 6 servings.
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