• Tommy Centola

Andouille Potato Salad

Updated: Jan 4

The hot summer months are at it’s midpoint. Many people are having cookouts. Looking over my recipes, I see that I have not featured a staple of cookouts, Potato Salad. So this week, I will share two, one warm and one cold.

The best potatoes for potato salad are Yukon Gold. They have a creaminess that is not found in other potatoes. Yukon Golds are also best for mashed potatoes. But if you cannot find them, Russets will work as well.

4 pounds Yukon Gold Potatoes

1 tablespoon plus 2 teaspoons Kosher Salt

1/2 cup Cane Vinegar or White Wine Vinegar

1 tablespoon Sugar

1 pound Andouille Sausage, cut in a 1-inch dice

2 small Onions, diced

2 cup Beef Stock

1/2 cup Fresh Parsley, chopped

Peel potatoes, and place in a large pot with enough cold water to cover by a couple of inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a simmer. Cook until tender, about 20 minutes.

While potatoes cook, combine the vinegar, sugar, and remaining 2 teaspoons of salt in a small saucepan and place over moderate heat until the sugar is dissolved.

Drain the potatoes. Using gloves or paper towels to protect your hands, cut the potatoes into large chunks. Drizzle with the hot vinegar mixture, gently stir, and set aside.

Cook Andouille in a large skillet over moderately low heat, stirring frequently, until browned and crispy. Remove its a slotted spoon, and transfer to a plate lined with paper towels. Drain excess fat from the skillet, leaving a thin coating on the bottom. Add onions and sauté until translucent but not browned.Add stock and bring to a boil over high heat. Reduce heat, and simmer until reduced by half, about 20 minutes. Pour over reserved warm potato mixture and sprinkle with cooked Andouille and parsley. Gently stir and serve immediately.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

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