Subbing tangy rémoulade sauce for mayonnaise keeps the creaminess we love in potato salad without being thick and heavy.
Creole Potato Salad
Makes about 2 quarts
- 2 pounds russet potatoes, peeled and cut into 1-inch pieces
- 1 teaspoon kosher salt
- ½ pound andouille sausage, chopped
- 1 cup rémoulade sauce
- ¼ cup fresh lemon juice
- 1 tablespoon Creole seasoning
- 1 cup chopped green bell pepper
- 1 cup minced red onion
- ¾ cup chopped celery
- ½ cup chopped fresh parsley
- Garnish: chopped fresh parsley
- In a large cast-iron Dutch oven, bring potatoes, salt, and water to cover to a boil over medium-high heat. Reduce heat, and simmer until potatoes are tender, about 15 minutes. Drain potatoes; let cool slightly.
- Meanwhile, in a medium cast-iron skillet, cook sausage over medium heat, stirring occasionally, until lightly browned, 2 to 3 minutes. Let drain on paper towels.
- In a large bowl, whisk together rémoulade, lemon juice, and Creole seasoning; stir in warm potatoes, sausage, bell pepper, onion, celery, and parsley until well combined. Cover and refrigerate for at least 4 hours before serving. Garnish with parsley, if desired.
Warm potatoes absorb dressing much better than if the potatoes were room temperature or cold, which helps all the flavors blend together well.