Cajun Potato Salad

Forget everything you know about cold, mayo-heavy potato salad.

This Cajun version serves warm, dressed in a punchy vinegar-mustard dressing with crispy browned kielbasa stirred right in.

Red-skinned potatoes hold their shape when sliced thin, soaking up every drop of that garlicky, cayenne-spiked dressing.

Red onion and scallions bring crunch. Fresh parsley keeps it bright.

The hot dressing from the sausage drippings, Dijon, and apple cider vinegar gets poured right over the top so the potatoes drink it all in while they’re still warm.

This is the kind of side dish that steals the spotlight from whatever’s on the grill.

Kitchen Tips

• Use small red potatoes and slice them thin (about ¼ inch). They hold together better than russets and won’t turn to mush.
• The dressing must be poured hot. That warmth opens up the potato slices so the vinegar and mustard penetrate deep.
• Kielbasa, andouille, or any smoked Cajun sausage works here. Brown it well for those crispy, rendered edges.
• Serve immediately. This salad is meant to hit the table warm, not sit in the fridge overnight.