Best 7 Andouille New Potato Salad Recipes

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Welcome to the culinary adventure of crafting the perfect "Andouille New Potato Salad." Embark on a delectable journey as we explore a tantalizing symphony of flavors in this classic dish. With its smoky andouille sausage, tender new potatoes, and a creamy, tangy dressing, this salad is sure to become a favorite among family and friends. In this article, we'll provide you with a step-by-step guide, complete with ingredient lists, cooking instructions, and helpful tips, to ensure that your andouille new potato salad turns out perfectly every time. Let's get started and discover the secrets behind creating this flavorful and satisfying dish.

Check out the recipes below so you can choose the best recipe for yourself!

CAJUN POTATO SALAD WITH ANDOUILLE SAUSAGE



Cajun Potato Salad with Andouille Sausage image

Categories     Salad     Potato     Side     Sauté     Sausage     Summer     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6 to 8

Number Of Ingredients 9

1 tablespoon plus 1/4 cup olive oil
8 ounces andouille sausages or hot links, cut lengthwise in half, then crosswise into 1/2-inch pieces
3 pounds red-skinned potatoes, peeled, cut into 3/4-inch pieces
3 tablespoons white wine vinegar
1 tablespoon hot pepper sauce
1 tablespoon whole grain Dijon mustard
1 green bell pepper, chopped
1 cup chopped celery
2/3 cup sliced green onions

Steps:

  • Heat 1 tablespoon oil in large skillet over medium-high heat. Add sausages; sauté until brown, about 5 minutes. Transfer to paper towels and drain.
  • Bring large pot of salted water to boil. Add potatoes; cook just until tender, stirring occasionally, about 9 minutes. Drain well. Whisk vinegar, pepper sauce and mustard in large bowl. Transfer warm potatoes to bowl with vinegar mixture and gently toss. Gently mix in sausages, bell pepper, celery, green onions and 1/4 cup oil. Season with salt and pepper. Serve warm or at room temperature.

NEW POTATO SALAD



New Potato Salad image

Provided by Ina Garten

Categories     side-dish

Time 4h

Number Of Ingredients 10

3 pounds small red potatoes
Kosher salt
1 cup good mayonnaise
1/4 cup buttermilk, milk, or white wine
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Steps:

  • Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

NEW POTATO SALAD



New potato salad image

Make a classic potato salad using new potatoes to serve as a simple side dish, or as part of a summer barbecue buffet

Provided by Merrilees Parker

Categories     Buffet, Dinner, Lunch, Side dish, Vegetable

Time 10m

Number Of Ingredients 6

500g pack baby new potato
1 tbsp Dijon mustard
finely grated zest and juice unwaxed ½ lemon
5 tbsp extra-virgin olive oil
3 tbsp chopped flat-leaf parsley
2 spring onions , thinly sliced diagonally

Steps:

  • Cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender. Meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice, and slowly whisk in the oil to form a smooth emulsion. Season to taste.
  • Drain the potatoes and tip into a large bowl. Drizzle over the dressing and gently mix. Leave to stand for 15 mins to allow the potatoes to absorb the flavours. To serve, stir the parsley and spring onions into the potatoes. Season to taste and serve immediately.

Nutrition Facts : Calories 219 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium

ANDOUILLE NEW POTATO SALAD



Andouille New Potato Salad image

Andouille is sausage, southern style. You could probably use any spicy sausage. This dish is easy, very impressive, and a different take on potato salad. Great with barbeque sandwiches, or more "grown up" fare, like pork tenderloin. From the Turner South website (...a Southern station).

Provided by alijen

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 lb andouille sausage, chopped
2 lbs tiny new potatoes, washed
salt and black pepper, to taste
1 1/2 cups sour cream
1 bunch green onion, chopped
1 clove garlic, minced
3 tablespoons olive oil

Steps:

  • Preheat oven to 350 degrees.
  • In a small skillet cook andouille over low heat for 5 minutes, or until tender and cooked through.
  • Place potatoes in a small pot and cover with water.
  • Bring to a boil and cook for 10-12 minutes, until potatoes are tender.
  • Remove potatoes from pot and"mash" with a wooden spoon until lumpy, but not creamy.
  • Stir in andouille, sour cream, green onions, and garlic.
  • Season with salt and pepper, to taste.
  • Serve warm, or cold the next day.

POTATO SALAD WITH ANDOUILLE



Potato Salad With Andouille image

Potato salad with a twist! This is meant to be served hot or warm. Adapted from an Emeril Lagasse recipe.

Provided by LifeIsGood

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs new potatoes, scrubbed and cut into quarters
1 1/2 teaspoons kosher salt, divided
1 tablespoon vegetable oil
1/2 cup andouille sausage, casings removed and sausage chopped
2 cups yellow onions, thinly sliced
3 tablespoons shallots, minced
1 tablespoon garlic, minced
1 cup heavy cream
2 tablespoons mustard (look for Creole mustard or other spicy whole-grain mustard)
1/4 teaspoon white pepper (can use black)

Steps:

  • Put the potatoes into a saucepan and add enough water to cover them. Add 1 t of the salt. Bring to a boil over med-high heat and cook for about 15 minutes or until the potatoes are fork-tender. Drain.
  • Heat the oil in a big heavy skillet over med-high heat. Add the andouille sausage and cook, stirring, for about 2-4 minutes or until getting browned. Add the onions and cook, stirring, for about 3 minutes or until softened. Add the shallots and cook, stirring, for about 1 minute. Add the garlic and cook for about 1 more minute, stirring. Add the cream and cook until it gets reduced by about half, 3-5 minutes. Stir in the mustard and mix it all up well.
  • Add the potatoes, the remaining 1/2 t of salt and the pepper. Cook, gently stirring, for about 2 minutes.
  • Remove the pot from the heat and serve (or cover to keep warm until serving time).

Nutrition Facts : Calories 412.4, Fat 26, SaturatedFat 14.2, Cholesterol 81.5, Sodium 776.5, Carbohydrate 41.3, Fiber 5.4, Sugar 4.9, Protein 6.2

NEW POTATO SALAD



New Potato Salad image

This French-style potato salad is traditionally made with white wine; we've used lemon juice and zest instead, lending the results a tangy freshness.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h20m

Number Of Ingredients 6

1 1/2 pounds red new potatoes, sliced 1 inch thick
1 teaspoon lemon zest
1/4 cup fresh lemon juice (from 2 lemons)
Coarse salt and ground pepper
1/2 cup coarsely chopped fresh herbs, such as a combination of chives, parsley, and tarragon
2 tablespoons extra-virgin olive oil

Steps:

  • Set a steamer basket in a large pot with a lid. Fill with enough water to come just below basket; bring to a boil. Place potatoes in basket; reduce heat to a simmer. Cover pot; steam, tossing potatoes occasionally, until tender, 10 to 12 minutes.
  • Meanwhile, in a medium bowl, place lemon zest and juice; season with salt and pepper. Using tongs or a slotted spoon, transfer potatoes to bowl. With a rubber spatula, gently toss potatoes with lemon juice. Refrigerate until cool, at least 1 hour.
  • Toss herbs and oil with cooled potato mixture; season with salt and pepper. If storing, cover and refrigerate up to 1 day; bring to room temperature before serving.

Nutrition Facts : Calories 185 g, Fat 7 g, Fiber 3 g, Protein 4 g

GRILLED ANDOUILLE SAUSAGE AND SWEET POTATO SALAD



Grilled Andouille Sausage and Sweet Potato Salad image

Provided by Florence Fabricant

Categories     dinner, easy, main course

Time 50m

Yield 4 main course servings or 6 to 8 side dish servings

Number Of Ingredients 9

6 medium-size sweet potatoes, about 3 pounds, peeled and quartered
1 pound Cajun andouille sausage (kielbasa or chorizo may be substituted)
3 tablespoons grainy mustard
3 tablespoons extra-virgin olive oil
1/3 cup balsamic vinegar
Pinch sugar
1 large red onion, peeled and chopped
Salt and freshly ground black pepper to taste
1/2 cup chopped parsley

Steps:

  • Bring about four quarts of water to a boil, add the sweet potatoes and boil until just tender, about 15 minutes. Drain and set aside to cool.
  • Preheat grill or broiler.
  • Grill or broil the sausage over medium heat, turning frequently, until browned and cooked through, eight to 10 minutes for precooked sausage, 12 to 15 minutes for uncooked. Remove sausage from the heat, slice 1/4-inch thick and set aside.
  • In a medium bowl, beat together the mustard and oil, then add the vinegar and sugar and whisk until well blended.
  • Cut the sweet potatoes into 1/2-inch cubes and put them in a large mixing bowl. Pour the dressing over them and add the onion, sausage slices, salt and pepper to taste. Mix well but gently, so the potatoes hold their shape. Sprinkle with parsley, and serve warm or cooled.

Nutrition Facts : @context http, Calories 711, UnsaturatedFat 27 grams, Carbohydrate 61 grams, Fat 43 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 13 grams, Sodium 1303 milligrams, Sugar 15 grams, TransFat 0 grams

Tips:

  • Choose the right potatoes: For the best results, use small, new potatoes that are firm and have thin skins. Avoid using large, starchy potatoes, as they will not hold their shape as well in the salad.
  • Cook the potatoes properly: To ensure that the potatoes are cooked through but still have a slight bite to them, boil them in salted water until they are tender when pierced with a fork. Do not overcook the potatoes, or they will become mushy.
  • Make a flavorful dressing: The dressing is what really brings this salad together. Be sure to use a good quality olive oil and vinegar, and add some fresh herbs, such as parsley, chives, or dill, for extra flavor.
  • Don't be afraid to add other ingredients: This salad is a great way to use up leftover vegetables, such as roasted peppers, zucchini, or corn. You can also add some chopped hard-boiled eggs or crumbled bacon for extra protein.
  • Serve the salad warm or cold: This salad can be served warm or cold, depending on your preference. If you are serving it warm, be sure to let it cool slightly before adding the dressing.

Conclusion:

Andouille new potato salad is a delicious and versatile dish that can be enjoyed as a side dish or main course. It is easy to make and can be tailored to your own personal taste. So next time you are looking for a quick and easy recipe, give andouille new potato salad a try!

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