Ingredients
1/4 lb andouille sausage, chopped
2 lbs tiny new potatoes, washed
salt and black pepper, to taste
1 1/2 cups sour cream
1 bunch green onion, chopped
1 clove garlic, minced
3 tablespoons olive oil
Method
Sources
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
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Preheat oven to 350 degrees. In a small skillet cook andouille over low heat for 5 minutes, or until tender and cooked through. Place potatoes in a small pot and cover with water. Bring to a boil and cook for 10-12 minutes, until potatoes are tender. Remove potatoes from pot and"mash" with a wooden spoon until lumpy, but not creamy. Stir in andouille, sour cream, green onions, and garlic. Season with salt and pepper, to taste. Serve warm, or cold the next day.