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Cajun Potato Salad


  • 2 lbs. sm. red potatoes unpeeled
  • 1/2 C. red onion chopped
  • 1/2 C. green onion chopped
  • 1/4 C. fresh parsley minced
  • 6 T. cider vinegar divided
  • 1/2 lb. Cajun sausage sliced
  • 6 T. olive oil
  • 1 T. Dijon mustard
  • 2 cloves garlic minced
  • 1/2 tsp. black pepper
  • to taste Cayenne pepper


  • Cook potatoes until tender, drain.
  • Cool completely, dice into a large bowl. Add onions, parsley and 3 T. vinegar. Toss.
  • In a medium skillet, cook sausage in oil for 5-10 minutes or until it begins to brown. Remove with slotted spoon and add to potato mixture.
  • To drippings in skillet, add mustard, garlic, black and cayenne pepper and remaining vinegar; bring to a boil, whisking constantly. Cook until blended and slightly thickened.
  • Pour over potatoes and toss gently. Serve immediately.