Salade de pommes de terre à la mode du Sud

Ingrédients

• 12 small (1 pound) red-skinned potatoes
• 2 tablespoons Old Bay seasoning
• 1/2 pound large shrimp (shelled, deveined)
• 1 cup fresh cut or frozen sweet corn (thawed)
• 2 links fresh andouille sausage (casing removed)
• 1/2 cup mayonnaise
• 1/4 cup chili sauce
• 2 tablespoons chopped flat leaf parsley plus additional for garnish
• 1 tablespoon fresh lemon juice
• 2 teaspoons prepared horseradish
• 1 teaspoon Worcestershire sauce
• 1 rib crisp celery (chopped)
• 4 green onions (thinly sliced including some of the green part)
• 2 hard-boiled eggs (peeled and chopped)

Préparation

1. 1

   Place a metal steamer basket in a large pot. Add water to a depth of 2- inches.

2. 2

   In a bowl, toss potatoes with vinegar. Drain vinegar into pot with water; bring water-vinegar mixture to a boil.

3. 3

   Toss potatoes with 1 tablespoon old bay seasoning; place in steamer basket, cover and cook 20 minutes or until tender.

4. 4

   Transfer potatoes to a plate; let cool.

5. 5

   In bowl, toss shrimp with remaining 1-tablespoon old bay seasoning.

6. 6

   Place shrimp and corn in steamer basket; cover and cook 3 to 5 minutes or until fully cooked.

7. 7

   Transfer to plate; let cool.

8. 8

   Meanwhile, brown sausage in small skillet, breaking up into crumbles with a wooden spoon; set aside.

9. 9

   In small bowl, whisk mayonnaise, chili sauce, parsley, lemon juice, horseradish and Worcestershire sauce; cover and chill dressing until ready to assemble salad.

10. 10

    Cut potatoes and shrimp into bite-size pieces.

11. 11

    In a large bowl, toss potatoes, shrimp, corn, half the sausage crumbles, celery, green onions and eggs with the dressing.

12. 12

    Place potato salad on a large serving platter.

13. 13

    Sprinkle with remaining sausage crumbles and garnish with parsley.