Potato Salad With Andouille

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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 pepper (can use black)

Recipe

• 1 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.
• 2 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.
• 3 add the potatoes, the remaining 1/2 t of salt and the pepper. cook, gently stirring, for about 2 minutes.
• 4 remove the pot from the heat and serve (or cover to keep warm until serving time).