Cajun Andouille Potato Salad

I really love a good potato salad. But it can be kind of boring doing the same thing every time. I really love Cajun food, so this was a natural leap. Other variations I love are a mayo/sour cream sauced, kalamata onions, garlic and garlic scape affair, and a chipotle-lime-cilantro based potato salad. 

3 lbs potatoes, cut into potato salad sized pieces

2 TB olive oil
2 andouille or other smokey sausages, sliced into rounds

2 ribs celery, diced
1 small red onion, diced (opt if using the green onions)
6 cloves garlic, minced
1 lg poblano, minced
5 or so green onions, sliced (or just use red onions; I am partial to green)

1 TB cajun seasoning
1/2 tsp smoked paprika
salt and pepper

1/4 cup parsley

1/2 cup mayo
1 TB olive oil
1 TB creole mustard
1 TB apple cider or red wine vinegar
hot sauce, to taste

Cook potatoes, let cool. Brown the sausage in a pan on medium heat, add to potatoes to cool.

Assemble veggies and mix in a large bowl. Sprinkle with cajun seasoning, paprika, salt and pepper, parsley. Whisk together mayo and everything remaining. Add potatoes to bowl and finally the mayo mixture and stir until everything is mixed well.

Because I am terrible about taking pictures of my food, here is a picture of my cat being confused about how she got that bag around her neck.