Cajun Potato Salad
Yield
6 servingsPrep
30 minCook
35 minReady
65 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
red skinned potatoes
small |
|
| ½ | cup |
red onion
chopped |
|
| ½ | cup |
scallions, spring or green onions
sliced |
|
| ¼ | cup |
parsley leaves
fresh, minced |
|
| 6 | tablespoons |
apple cider vinegar
divided |
|
| ½ | pound |
polish kielbasa sausage
precooked, smoked or cajun sausage, sliced |
|
| 6 | tablespoons |
vegetable oil
or olive oil |
|
| 1 | tablespoon |
dijon mustard
|
|
| 2 | each |
garlic cloves
|
|
| ½ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
cayenne pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
red skinned potatoes
small |
|
| 118 | ml |
red onion
chopped |
|
| 118 | ml |
scallions, spring or green onions
sliced |
|
| 59 | ml |
parsley leaves
fresh, minced |
|
| 9E+1 | ml |
apple cider vinegar
divided |
|
| 226.8 | g |
polish kielbasa sausage
precooked, smoked or cajun sausage, sliced |
|
| 9E+1 | ml |
vegetable oil
or olive oil |
|
| 15 | ml |
dijon mustard
|
|
| 2 | each |
garlic cloves
|
|
| 2.5 | ml |
black pepper
|
|
| 2.5 | ml |
cayenne pepper
|
|
Directions
Cook the potatoes in boiling salted water for 20 to 30 minutes or until tender; drain.
Rinse with cold water; cool completely.
Cut into ¼ inch slices; place in a large bowl.
Add onions, parsley and 3 tablespoons vinegar; toss.
In a medium skillet, cook sausage in oil for 5 to 10 minutes or until it begins to brown.
Remove with slotted spoon and add to potato mixture.
To drippings in skillet, add mustard, garlic, pepper, cayenne pepper and remaining vinegar; bring to a boil, whisking constantly.
Pour over the salad; toss gently.
Serve immediately.
