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Sweet Potato Salad with Andouille Sausage

This sweet potato salad from a New Orleans restaruant, The Court of Two Sisters, has big flavors and easy prep. An awesome recipe from the Big Easy!

Servings: 4
  • 2 medium sweet potatoes, peeled and chopped into smallish chunks
  • 1/4 lb andouille sausage, sliced into 1/4 inch rounds (I used 3 links of precooked and packaged Natures Promise brand)
  • 2 T green onion, sliced
  • 1/2 c dijon mustard
  • 6 T red wine vinegar
  • 2 T sugar
  • 1 T honey
  • 1/2 c olive oil
  1. Bring a medium saucepan with enough water to cover the potatoes to a boil. Once the water is boiling, add the sweet potatoes and boil for 10-15 min depending on the size of your chunks. Remove to a strainer and run under cold water.

  2. Saute the sausage slices until hot. Add to a mixing bowl with the sweet potatoes.

  3. In another mixing bowl, add the mustard, red wine vinegar, sugar, and honey. Whisk well. Once mixed, slowly whisk in the olive oil until all is emulsified. 

  4. Pour the sauce mixture over the sweet potatoes and sausage. Do this slowly so you don't end up with more sauce in your salad than you like. We had a little leftover sauce. Stir the green onions into the salad and mix well.

  5. Chill and serve cold. This side dish is much tastier after all of the flavors have had time to chill together for a while. Chilling is key!

Recipe Notes

The original recipe from the restaurant made way too much sauce so we adjusted the measurements. Be sure to taste and adjust to your liking before pouring over the sweet potatoes and sausage.