Warm Potato Salad with Andouille Sausage

Yield: 15 - 20 Servings

Ingredients:

  • 12 oz Andouille sausage, cut in half lengthwise and bias sliced
  • 1 1/2 cups Ken’s Apple Cider Vinaigrette
  • 5 lb Reser’s® Diced Mega Red Skin Potatoes (71117.14479)
  • 1 cup green onions, 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 green onions and sausage.
  5. Place salad in serving bowl and garnish with remaining sausage and green onions.
  6. Serve warm.