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Features for "Andouille New Potato Salad"
Served as main course. Non-vegetarian dish. Speciality: Low Sodium diet.
Ingredients for "Andouille New Potato Salad" (Click here for measurement conversion) 1/4 lb Andouille Sausages, chopped
2 lbs tiny new Potatoes, washed
Salt and Black Pepper, to taste
1 1/2 cups Sour Cream
1 bunch Green Onions, chopped
1 Clove Garlic, minced
3 Tablespoons Olive Oil
Method for "Andouille New Potato Salad"
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.
Comments
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4
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