Potato Salad With Andouille

Potato salad with a twist! this is meant to be served hot or warm. Adapted from an emeril lagasse recipe.

Put the potatoes into a saucepan and add enough water to cover them.

Add 1 t of the salt.

Bring to a boil over med-high heat and cook for about 15 minutes or until the potatoes are fork-tender.

Drain.

Heat the oil in a big heavy skillet over med-high heat.

Add the andouille sausage and cook , stirring , for about 2-4 minutes or until getting browned.

Add the onions and cook , stirring , for about 3 minutes or until softened.

Add the shallots and cook , stirring , for about 1 minute.

Add the garlic and cook for about 1 more minute , stirring.

Add the cream and cook until it gets reduced by about half , 3-5 minutes.

Stir in the mustard and mix it all up well.

Add the potatoes , the remaining 1 / 2 t of salt and the pepper.

Cook , gently stirring , for about 2 minutes.

Remove the pot from the heat and serve.

new potatoes, kosher salt, vegetable oil, andouille sausage, yellow onions, shallots, garlic, heavy cream, mustard, white pepper