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Flavorful Cajun Potato Salad Recipe with Andouille Sausage and Creole Mustard Dressing Made Easy

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A smoky and spicy Cajun-style potato salad featuring andouille sausage and a tangy Creole mustard dressing, perfect for gatherings and easy weeknight meals.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and cut into bite-size chunks
  • 8 ounces andouille sausage, sliced
  • 2 stalks celery, finely diced
  • 3 green onions, thinly sliced
  • 2 tablespoons fresh parsley, chopped (optional)
  • 3 tablespoons Creole mustard
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • Salt and black pepper to taste

Instructions

  1. Place peeled and chopped Yukon Gold potatoes into a large pot. Cover with cold water and add 1 teaspoon of salt. Bring to a boil over medium-high heat and cook until potatoes are fork-tender but not falling apart, about 12-15 minutes.
  2. Drain potatoes in a colander and rinse briefly under cold water to stop cooking. Let them cool for about 10 minutes until just warm.
  3. While potatoes cool, heat a skillet over medium heat. Add sliced andouille sausage and cook for 4-5 minutes, stirring occasionally, until browned and slightly crispy on edges. Remove from heat and set aside.
  4. In a large bowl, whisk together Creole mustard, mayonnaise, apple cider vinegar, olive oil, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper until smooth and creamy. Taste and adjust seasoning if needed.
  5. Add the cooled potatoes, cooked sausage, diced celery, green onions, and parsley to the bowl with the dressing. Gently fold everything together until potatoes are well coated, being careful not to mash the potatoes.
  6. Cover the salad and refrigerate for at least 1 hour to let flavors meld. When ready, give it a gentle stir, adjust seasoning if needed, and serve cold or at room temperature.

Notes

Do not overcook the potatoes to avoid mushy texture. Use room temperature mayo and mustard for better coating. Cook sausage thoroughly but avoid burning. Let the salad chill for at least 1 hour for best flavor. Adjust seasoning gradually. If salad feels dry after chilling, add a teaspoon or two of mayo or vinegar. Optional substitutions include Greek yogurt for mayo for a lighter version, turkey sausage for milder flavor, or smoked tempeh/mushrooms for vegetarian/vegan versions.

Nutrition

Keywords: Cajun potato salad, andouille sausage, Creole mustard dressing, smoky potato salad, spicy potato salad, Southern recipe, picnic side dish, BBQ side dish

Find it online: https://lirafood.com/flavorful-cajun-potato-salad-recipe-with-andouille-sausage-and-creole-mustard-dressing-made-easy/