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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 8 ounce andouille sausages or possibly warm links cut lengthwise in half then crosswise into 1/2" pcs
- 3 lb red-skinned potatoes peeled cut into 3/4" pcs
- 3 Tbsp. white wine vinegar
- 1 Tbsp. warm pepper sauce
- 1 Tbsp. whole grain Dijon mustard
- 1 x green bell pepper minced
- 1 c. minced celery
- 2/3 c. sliced green onions
- 1/4 c. extra virgin olive oil
Direcciones
- Heat 1 Tbsp. oil in large skillet over medium-high heat. Add in sausages; sauta till brown, about 5 min. Transfer to paper towels and drain.
- Bring large pot of salted water to boil. Add in potatoes; cook just till tender, stirring occasionally, about 9 min. Drain well. Whisk vinegar, pepper sauce and mustard in large bowl. Transfer hot potatoes to bowl with vinegar mix and gently toss. Gently fold in sausages, bell pepper, celery, green onions and 1/4 c. oil. Season with salt and pepper. Serve hot or possibly at room temperature.
- Serves 6-8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 605g | |
| Calories 1446 | |
| Calories from Fat 1242 | 86% |
| Total Fat 139.11g | 174% |
| Saturated Fat 35.01g | 140% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 1843mg | 77% |
| Potassium 1192mg | 34% |
| Total Carbs 13.61g | 4% |
| Dietary Fiber 4.9g | 16% |
| Sugars 5.5g | 4% |
| Protein 35.16g | 56% |
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