WARM POTATO SALAD WITH ANDOUILLE SAUSAGE

WARM POTATO SALAD WITH ANDOUILLE SAUSAGE

Yield: 15-20

INGREDIENTS:

  • 12 oz. Andouille sausage cut in half lengthwise and bias sliced

  • 1 ½ cups Ken’s Apple Cider Vinaigrette

  • 5 lbs. Reser’s Mega Diced Red Skin-On Potatoes, cooked according to recipe directions

  • 1 cup Scallions, biased cut

  • Salt and pepper to taste

DIRECTIONS:

  1. Fry sausage until crispy. Drain and set aside.
  2. Heat the apple cider vinaigrette over low heat until warm.
  3. Place Reser’s Mega Diced Potatoes in a perforated hotel pan and cook in a steamer for 3-4 minutes until slightly firm but cooked through. Remove from steamer and place in a large mixing bowl.
  4. Combine all ingredients in bowl reserving a small amount of scallions and sausage to garnish.
  5. Place salad in serving bowl and garnish with remaining sausage and scallions.
  6. Serve warm.

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