German-Style Potato Salad with Grilled Andouille Smoked Sausage
By: Jenni Lata of TK Test Kitchen
Made With:
My favorite condiment to serve with grilled sausage is mustard – Dijon, yellow, whole-grain, or honey mustard – they’re all great. This recipe is inspired by that combination, where tender yellow potatoes are dressed in a mustardy vinaigrette (no mayo to be seen). Grilled andouille is folded in for an unexpected kick. Serve this at your next cookout alongside BBQ chicken, grilled corn, and sliced watermelon. Recipe and Photo Credit: Jenni Lata of TK Test Kitchen
My favorite condiment to serve with grilled sausage is mustard – Dijon, yellow, whole-grain, or honey mustard – they’re all great. This recipe is inspired by that combination, where tender yellow potatoes are dressed in a mustardy vinaigrette (no mayo to be seen). Grilled andouille is folded in for an unexpected kick. Serve this at your next cookout alongside BBQ chicken, grilled corn, and sliced watermelon. Recipe and Photo Credit: Jenni Lata of TK Test Kitchen
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Instructions
Instructions
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Fill large pot with cold water and season generously with salt. Add potatoes. Bring to boil on medium-high heat. Reduce heat and simmer until tender, about 10 to 15 minutes (this will vary based on size of potatoes; a sharp knife should slide easily through the center of the potato when done). Drain and cool. Cut potatoes into 1/2-inch chunks and transfer to large bowl. Add celery and green onion; set aside.
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Clean and lightly grease grill grates. Heat grill on medium-high. Grill Zatarain’s Andouille Smoked Sausage, turning occasionally, until lightly charred and heated through, about 12 to 15 minutes. Let rest for 5 minutes. Slice into half-moons.
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Whisk the mustard, vinegar, olive oil, and 1 teaspoon of salt in small bowl. Pour over potato mixture and toss to mix well. Fold in the diced sausage, parsley, and reserved celery leaves, mixing gently to combine. Taste and season with salt and pepper as needed. Serve at room temperature.
