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