Cajun Potato Salad
Servings
4Serving size
about 1 1/2 cupsThis recipe does make very good leftovers and is actually better the next day after the flavors have had a chance to meld.
Ingredients
| 4 quart Water |
| 1 pound Red potatoes |
| 2 ounce Andouille or other spicy sausage (small dice) |
| 1 Large Shallots, raw (minced) |
| 3 Tbsp. Reduced fat mayonnaise |
| 1 Tbsp. Salt Free Creole Seasoning |
| 3 Medium stalk Celery, raw (diced) |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
Instructions
When the water boils, add the potatoes.
Cook for about 20 to 25 minutes or until the potatoes are slightly soft.
Drain and set the potatoes aside to cool and then chill in the refrigerator.
While the potatoes are cooking, place the sausage and shallot in a small skillet over medium high heat.
Cook for about 15 minutes, tossing frequently.
Remove the shallot and sausage from the heat and let cool. Place in the refrigerator for about 30 minutes.
Cut the potatoes into 1 inch cubes and place in a bowl or storage container.
Add the sausage and shallot mixture.
Add the mayonnaise, Cajun seasoning, celery, salt, and pepper.
Toss well and chill.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a great example of how you can build depth of flavor with spice. The combination of the cooked shallots (umami), Cajun seasoning (spice), sausage (salt, umami, and spice), celery and potatoes (sweetness) and mayonnaise (tartness) works together to bring fantastic flavor to what might otherwise just be a simple potato salad.