** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cook the potatoes in boiling salted water for 20-30 minutes or until tender; drain.
Rinse with cold water; cool completely.
2. Cut into 1/4 in slices; place in a large bowl.
3. Add onions, parsley and 3 tbs.
vinegar; toss.
4. In a medium skillet, cook sausage in oil for 5-10 minutes or until it begins to brown.
5. Remove with slotted spoon and add to potato mixture.
6. To drippings in skillet, add mustard, garlic, pepper, cayenne pepper and remaining vinegar; bring to a boil, whisking constantly.
7. Pour over the salad; toss gently.
8. Serve immediately.
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Dietary Notes:
This recipe is a good source of Vitamin A with 14% of your daily recommended intake per serving. This recipe is high in Vitamin C with 56% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Potato, Sulfites, Spring Onion, Garlic, Mustard, Hot Pepper, Beef, Vinegar, Onion allergies.