Ingredients
- 1 tablespoon olive oil
- 1/4 cup olive oil
- 8 ounces sausage links (andouille or hot links, cut lengthwise in half, then crosswise into 1/2-inch pieces)
- 3 pounds potatoes (red-skinned potatoes, peeled, cut into 3/4-inch pieces)
- 3 tablespoons white wine vinegar
- 1 tablespoon hot pepper sauce
- 1 tablespoon whole grain Dijon mustard
- 1 green bell pepper, chopped
- 1 cup chopped celery
- 2/3 cup sliced green onions
- Salt and pepper, to taste
How to Make
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Step 1: Heat 1 tablespoon oil in large skillet over medium-high heat.
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Step 2: Add sausages; sauté until brown, about 5 minutes.
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Step 3: Transfer to paper towels and drain.
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Step 4: Bring large pot of salted water to boil.
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Step 5: Add potatoes; cook just until tender, stirring occasionally, about 9 minutes.
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Step 6: Drain well.
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Step 7: Whisk vinegar, pepper sauce and mustard in large bowl.
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Step 8: Transfer warm potatoes to bowl with vinegar mixture and gently toss.
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Step 9: Gently mix in sausages, bell pepper, celery, green onions and 1/4 cup oil.
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Step 10: Season with salt and pepper.
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Step 11: Serve warm or at room temperature.
We hope you enjoy this recipe!
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