Courtesy of Idaho Potato Commission
12Servings•15 Min.Prep Time•20 Min.Cook Time•1 Hr.Chill Time•
原料：
- 3 lb. Idaho® Yukon Gold potatoes, cut into 1" dice
- 1-1/2 c. diced chicken or turkey andouille sausage
- olive oil
- 2/3 c. mayonnaise
- 1/2 c. Creole mustard
- 1 Tbsp. Cajun seasoning
- hot pepper sauce (optional)
- a few Tbsp. heavy cream
- 1/2 c. finely chopped celery
- 1/2 c. finely chopped red bell pepper
- 1 bunch scallions, finely chopped
- salt
- pepper
- chopped flat-leaf parsley (optional)
说明：
- Cook potatoes in boiling, salted water until tender, about 8-10 min. Drain well in a colander and allow to cool to room temperature.
- Heat a small sauté pan and add a tsp. or so of olive oil. Cook sausage, stirring frequently until it begins to brown on the edges. Remove from heat and allow to cool.
- In a medium bowl, stir together mayonnaise, Creole mustard, Cajun seasoning, and optional hot sauce until well blended. If the sauce seems a little thick, add a few Tbsp. of cream and stir well.
- When potatoes are cool, place them in a large bowl and add cooked andouille sausage and all of the vegetables. Fold in mayonnaise mixture. Season to taste with salt and pepper.
- Before serving, refrigerate salad for an hour or two to allow flavors to marry. Makes about 2 qt. of potato salad.
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