There’s something special about taking a familiar summer favorite and giving it a little Louisiana attitude. This Andouille Potato Salad is a Cajun twist on the classic backyard side dish, packed with smoky andouille sausage, bold seasoning, and plenty of flavor in every bite. It’s the kind of recipe that feels right at home alongside barbecue, grilled seafood, or any family gathering.

This version is inspired by one of my favorite chefs, New Orleans legend Emeril Lagasse. Like many great Cajun dishes, it proves that simple ingredients can come together to create something unforgettable. With just a handful of ingredients and minimal prep, this potato salad is easy enough for a weeknight meal but impressive enough for your next cookout.

If you’re looking for a side dish that brings a little extra spice and personality to the table, this Andouille Potato Salad is sure to become a new favorite.

Ingredients

1 1/2 pounds new potatoes, scrubbed

1 1/2 teaspoons salt

1 tablespoon vegetable oil

1 cup  andouille or other spicy smoked sausage, chopped

1 medium yellow onion, thinly sliced

1 shallot, minced

1 tablespoon minced garlic

1 cup heavy cream

2 tablespoons Creole or other spicy whole-grain mustard

1/4 teaspoon freshly ground black pepper

Directions

Cut the potatoes in half  and put into a medium saucepan. Add enough water to cover and 1 teaspoon of the salt. Bring to a boil over medium-high heat and cook, uncovered, until just fork-tender, about 15 minutes. Drain. 

Heat the oil in a large heavy skillet over medium-high heat. Add the andouille and cook, stirring often, until beginning to brown. Add the onions and cook, stirring often, until softened. Add the shallots and cook until beginning to soften, about 1 minute. Add the garlic and stir until fragrant, about 30 seconds. Add the cream  and simmer  until reduced by half, 2 to 3 minutes. Stir in the mustard and mix well. 

Add the potatoes, the remaining 1/2 teaspoon salt, and the pepper and cook, stirring, for 2 minutes. 

Remove from the heat, garnish with Cajun seasoning and serve, or cover to keep warm until ready to serve.