Potato Salad, the sequel

Like Slaw, Michael likes potato salad, actually really likes potato salad, so i have several different ways I make it. Here is version number two;

Potato Salad, the sequel

Ingredients

2 lbs of red skinned potatoes, diced skins left on
1 large red onion, diced
2 large red sweet peppers, diced (the long ones)
1 cup of diced Jicama
1 jalapeno, diced
1/2 cup of cilantro chopped and stems removed
4 hard boiled eggs, diced
3 heaping table spoons Dijon Mustard
2 teaspoons red wine vinegar
2 teaspoons round cumin
1 teaspoon celery seeds
2 teaspoons of salt
about 2 cups of olive oil mayo
3 Andouille sausages, cut in half

Directions
Cook potatoes to almost soft, not too soft or you get mashed potatoes.
While potatoes are cooking, in a small bowl place dried spices and seeds with the vinegar and let sit for about 20 minutes.
In a large skillet over medium high heat place celery, red peppers and onions and sweat them for about 2 minutes or so just about when they are getting soft. We want to get some of the liquids out of the holy trinity. Remove from heat and dump contains of skillet into a colander and let cool.
In a large bowl place diced eggs and the Dijon mustard and whisk until the dried yolks are combined with the mustard. Now add the vinegar mixture and whisk together. Once the holy trinity has cooled add it to the bowl and mix well.
Once potatoes are done, let cool in cold water for about 15 minutes. I change the water about twice during the cooling process.
Using the same skillets place the sausage and crisp them over high heat. Once nice and crisp remove from heat and let cool. Once cool enough to handle, dice in to nice size bits.
Now in the same bowl as the eggs and mustard mixture add the diced Jicama and jalapeno and toss to combine. Next add the cooled potatoes to the bowl and mix well to coat. Let sit for about 15 minutes so that potatoes take in the flavor of the dressing.
Now add the cilantro, toss. Now its time for the mayo, i add a bit at a time, mixing each time until i feel there is just the right amount of mayo. I hate overly mayo'd potato salad, that is why a stated about 2 cups of mayo. Use as much as you like. Once nicely combine, add the sausage to the bowl, give one last toss and serve.

Enjoy Cooking