Potato Salad With Andouille

• 1 1/2 lbs new potatoes, scrubbed and cut into quarters
• 1 1/2 teaspoons kosher salt, divided
• 1 tablespoon vegetable oil
• 1/2 cup andouille sausage, casings removed and sausage chopped
• 2 cups yellow onions, thinly sliced
• 3 tablespoons shallots, minced
• 1 tablespoon garlic, minced
• 1 cup heavy cream
• 2 tablespoons mustard (look for Creole mustard or other spicy whole-grain mustard)
• 1/4 teaspoon white pepper (can use black)

1. 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.
2. 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.
3. Add the potatoes, the remaining 1/2 t of salt and the pepper. Cook, gently stirring, for about 2 minutes.
4. Remove the pot from the heat and serve (or cover to keep warm until serving time).

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

Taken from www.food.com/recipe/potato-salad-with-andouille-504034 (may not work)