Andouille New Potato Salad - cooking recipe

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

Preparation

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.