Warm Potato Salad with Andouille Sausage

Yield: 35 - 6 oz Servings


  • 24 oz Andouille sausage, cut in half lengthwise and bias sliced
  • 3 cups Ken’s Apple Cider Vinaigrette
  • 10 lbs Reser’s® Diced Mega Red Skin Potatoes(14479)
  • 2 cup green onions, bias cut
  • Kosher salt and black pepper to taste


  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 4-5 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 green onions and sausage.
  5. Place salad in serving bowl and garnish with remaining sausage and green onions.
  6. Serve warm.