This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in the mayonnaise (Best Foods and Hellman's are gluten-free) and the sausage. Check for modified food starch, hydrolyzed vegetable protein, or flour in the Cajun seasoning.
"It is always wise to make too much potato salad. Even if you are cooking for two, make enough for five. Potato salad improves with age - that is, if you are lucky enough to have any left over." -Laurie Colwin, Author
This is a great example of how you can build depth of flavor with spice. The combination of the cooked shallots (umami), Cajun seasoning (spice), sausage (salt, umami, and spice), celery and potatoes (sweetness) and mayonnaise (tartness) works together to bring fantastic flavor to what might otherwise just be a simple potato salad.
For potato salads choosing a waxy potato like red potatoes or Yukon Golds will work best (see Potatoes). After cooking they are not as flakey and hold together better.
Servings = 4 | Serving size =about 1 1/2 cups
Cooking Time = 90 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe does make very good leftovers and is actually better the next day after the flavors have had a chance to meld. Note that cooking time does not include chilling time.
|16 ounces||red potatoes|
|2 ounces||Andouille sausage (small dice)|
|1 large||shallot (minced)|
|3 Tbsp||reduced fat mayonnaise|
|1 Tbsp||no salt added Cajun seasoning|
|3||ribs celery (diced)|
|fresh ground black pepper (to taste)|
Place the water in a large sauce pan over high heat.
When the water boils, add the potatoes.
Cook for about 20 to 25 minutes or until the potatoes are slightly soft.
Drain and set the potatoes aside to cool and then chill in the refrigerator.
While the potatoes are cooking, place the sausage and shallot in a small skillet over medium high heat.
Cook for about 15 minutes, tossing frequently.
Remove the shallot and sausage from the heat and let cool. Place in the refrigerator for about 30 minutes.
Cut the potatoes into 1 inch cubes and place in a bowl or storage container.
Add the sausage and shallot mixture.
Add the mayonnaise, Cajun seasoning, celery, salt, and pepper.
Toss well and chill.
Serving size = about 1 1/2 cups
Servings = 4
Amount Per Serving
|Calories 163||Calories from Fat 68|
|% Daily Value|
|Total Fat 8g||12%|
|Saturated Fat 2g||7%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 20g||8%|
|Dietary Fiber 2g||9%|
|Vitamin A 3%||Vitamin C 17%|
|Calcium 1%||Iron 5%|
|Vitamin K 26 mcg||Potassium 609 mg|
|Magnesium 29 mg|