Cajun Potato Salad With Andouille Sausage

From bon appétit, july 1999.

Heat 1 tablespoon oil in large skillet over medium-high heat.

Add sausages.

Saute until brown , about 5 minutes.

Transfer to paper towels and drain.

Bring large pot of salted water to boil.

Add potatoes.

Cook just until tender , stirring occasionally , about 9 minutes.

Drain well.

Whisk vinegar , pepper sauce and mustard in large bowl.

Transfer warm potatoes to bowl with vinegar mixture and gently toss.

Gently mix in sausages , bell pepper , celery , green onions and 1 / 4 cup oil.

Season with salt and pepper.

Serve warm or at room temperature.

olive oil, andouille sausages, red potatoes, white wine vinegar, hot pepper sauce, whole grain dijon mustard, green bell pepper, celery, green onion