Categories: Sides

Ingredients

• 2 lbs. red potatoes, cut into 1 to 1 1/4 inch pieces
• 14 oz. package andouille sausage, sliced crosswise 1/4 inch thick
• 1 cup prepared remoulade sauce
• 1/4 cup fresh lemon juice
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup chopped red bell pepper
• 1 cup finely chopped red onion
• 3/4 cup chopped celery
• 1/2 cup chopped fresh parsley
• Garnish: chopped fresh parsley

Directions

1. In a large saucepan, bring potatoes and water to cover to a boil over medium-high heat. Reduce heat; cook until potatoes are tender, 10 to 15 minutes. Drain potatoes, and let cool slightly.

2. In a large skillet, cook sausage over medium heat, stirring frequently, until lightly browned, 2 to 3 minutes. Let drain on paper towels.

3. In a large bowl, whisk together remoulade, lemon juice, salt and pepper; stir in potatoes, sausage, veggies and parsley until combined. Cover and refrigerate for at least 4 hours before serving. Garnish with parsley.

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