Creole Potato Salad
 
 
Makes about 2 quarts
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
Notes
Warm potatoes absorb dressing much better than if the potatoes were room temperature or cold, which helps all the flavors blend together well.
Recipe by Southern Cast Iron at https://www.southerncastiron.com/creole-potato-salad/