Cajun-style Potato Salad


  • 3 lbs Idaho® Yukon Gold potatoes, cut into 1" dice
  • 1 1/2 cups diced chicken or turkey Andouille sausage
  • olive oil
  • 2/3 cup mayonnaise
  • 1/2 cup Creole mustard
  • 1 tablespoon Cajun seasoning
  • A couple shakes of your favorite hot sauce (optional)
  • A few tablespoons of heavy cream
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped red bell pepper
  • 1 bunch scallions, finely chopped
  • salt and pepper
  • Chopped flat-leaf parsley (optional)


  1. Cook potatoes in boiling, salted water until tender, about 8-10 minutes. Drain well in a colander and allow to cool to room temperature.
  2. Heat a small sauté pan and add a teaspoon or so of olive oil. Cook sausage, stirring frequently until it begins to brown on the edges. Remove from heat and allow to cool.
  3. In a medium bowl, stir together mayonnaise, Creole mustard, Cajun seasoning, and optional hot sauce until well blended. If the sauce seems a little thick, add a few tablespoons of cream and stir well.
  4. When potatoes are cool, place them in a large bowl and add cooked andouille sausage and all of the vegetables. Fold in mayonnaise mixture. Season to taste with salt and pepper.
  5. Before serving, refrigerate salad for an hour or two to allow flavors to marry. Makes about 2 quarts of potato salad.