Grilled Yukon Gold Potato and Andouille Salad

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
3 quarts
Level:
Easy

Ingredients
  • 3 pounds Yukon gold potatoes, scrubbed
  • 2 teaspoons salt
  • 1/2 pound andouille sausage
  • 3 tablespoons olive oil
  • 1 medium red onion, peeled, root and stem ends trimmed and sliced into 4 (1/2-inch) rings
  • 1 cup mayonnaise
  • 4 hard-cooked eggs, peeled and roughly chopped
  • 2 tablespoons roughly chopped parsley leaves
  • 2 teaspoons minced garlic
  • 1/2 teaspoon freshly ground black pepper
Directions
  • In a medium saucepan place the potatoes and cover with enough water to top by 1-inch. Place over high heat and bring to a boil. Cook until the potatoes just begin to soften, about 15 minutes. Remove from the heat, cool under running cold water and cut in half.

  • Preheat a grill to medium-low heat.

  • Brush the potatoes and onions with the olive oil and place on the grill. Cook without disturbing until the potatoes and onions are well marked by the grill, about 5 to 6 minutes, turn 90 degrees and cook an additional 5 to 6 minutes. Place the andouille on the grill and cook, turning occasionally until well caramelized and cooked through, about 12 minutes. Turn the onions and potatoes over and cook a final 5 to 6 minutes. Remove the potatoes, onions and andouille from the grill and allow to cool. Dice the potatoes, finely chop the onions and the andouille and place into a medium bowl. Combine the remaining ingredients and toss well to combine. Serve immediately or wrap with plastic wrap and keep warm until ready to serve.


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