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alevia's kitchen
About the Recipe
Ingredients
1 lb red potato, quartered, steamed
2 teaspoons olive oil, cooking
8 oz Andouille Sausage, sliced ¼" thick
½ cup celery, finely chopped
¼ cup green onions, sliced
5 ½ tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped garlic
¼ teaspoon salt
¼ teaspoon black pepper
3 tablespoons olive oil
Preparation
For the salad, cook the potatoes in salted until cooked, drain and let cool
Add the first 2 oz of oil to a skillet and sauté the sausage until brown. Place on a paper towel so the oil will drain. Then place in a bowl with the potatoes, celery, and onions
Add the vinegar, mustard, salt, and pepper to another bowl and whisk in the remaining oil. Add the potato mixture and toss well. Serve at room temperature
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