Sometimes I get a craving but I don’t exactly have the ingredients on hand to make my current obsession. I have this tendency to make do with items that are in the fridge. Call it extreme creativity (or maybe extreme laziness) but I find that a lot of my ah ha! moments with food come about when I substitute in ingredients.
Take this potato salad: usually I like to add a bit of crispy bacon to my potato salad, because bacon. The thing is, I don’t always have bacon on hand, mostly because it gets eaten. What I do always have on hand are a couple of links of Chinese sausage. Since they’re cured, they basically last forever in the fridge. Think of it like pepperoni, but with a bit of smoky sweetness and a big hit of umami. They crisp up in an instant and are a perfect stand-in for bacon.
The sweetness of the Chinese sausage goes wonderfully with the savory tang of kewpie mayo and the creaminess of the new potatoes. I brought a big batch to a barbecue and it went over unsurprisingly well. I didn’t advertise that there was Chinese sausage in the potato salad, but the unmistakable smoky-sweet taste had people going back for seconds. Next time you want potato salad with a bit of a twist, I hope you give this guy a try!
Chinese Sausage Potato Salad
prep time: 20 minutes
active time: 10 minutes
total time: 30 minutes
- 3 links Chinese sausage, diced
- 2 lbs new/nugget potatoes cooked and halved or quartered
- 3 large hard boiled eggs, cubed
- 3-4 green onions, thinly sliced
- 3 stalks celery, diced
- 1/4 cup kewpie mayonnaise, or to taste
- 3 tablespoons whole grain mustard, or to taste
- salt and freshly ground pepper to taste
Crisp up the Chinese sausage over medium high heat in a non-stick pan until most of the fat renders out and the sausage is brown and crispy. Drain and cool.
In a large bowl, toss together the Chinese sausage, cooked potatoes, eggs, green onions, and celery. In a small bowl, stir together the kewpie mayo and mustard. Toss the potato mix with the mayo mix and season to taste. Enjoy!