Warm Potato Salad with Andouille Sausage

Yield: 35 - 6 oz Servings

Ingredients:

  • 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

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 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.