Cook Time: 25 minutes
Total Time: 25 minutes
Ingredients:
- 4 medium red skinned potatoes, cut in 1/2 inch pieces, about 4 cups
- 2 slices bacon, diced
- 2 smoked andouille sausage links, diced, about 6 ounces
- olive oil
- 1/2 to 3/4 cup finely chopped red onion
- 1/2 teaspoon Creole seasoning
- dash freshly ground black pepper
- 5 tablespoons white vinegar
- 3 1/2 tablespoons granulated sugar
- 3 tablespoons water
Preparation:
In a skillet, saute the bacon until almost crisp; remove to paper towels to drain. Add 1 tablespoon of olive oil to the drippings in the skillet. Saute the diced sausage with red onion until sausage is lightly browned and onion is softened. Stir in Creole seasoning and pepper.
Put drained warm potatoes in a bowl. Add bacon and the sausage mixture and gently toss.
Heat the vinegar, sugar, and water until sugar is dissolved. Drizzle over the potato mixture and gently toss to blend ingredients. Serve warm.
Serves 4.
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