Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 to 20 minutes or until tender. Drain; cool completely.
Cut into 1/4-inch slices; transfer to a large bowl. Add onions, parsley, and 3 tbsp. vinegar; toss.
In a medium skillet, cook sausage in oil for 5 to 10 minutes or until it begins to brown. Remove with slotted spoon and add to potato mixture.
To drippings in skillet, add mustard, garlic, pepper, cayenne pepper, and remaining vinegar; bring to a boil; whisking constantly. Pour over salad; toss gently. Serve immediately.
Originally Submitted
10/8/2010
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