• Cooking Time: 25 minutes
• Servings: 6
• Preparation Time: 10 minutes
• 12 small (1 pound) red-skinned potatoes
• 2 tablespoons Old Bay seasoning
• ½ pound large wild caught shrimp, shelled, deveined
• 1 cup fresh cut or frozen sweet corn, thawed
• 2 links fresh andouille sausage, casing removed
• ½ cup mayonnaise
• ¼ cup chili sauce
• 2 tablespoons chopped flat leaf parsley plus additional for garnish
• 1-tablespoon fresh lemon juice
• 2 teaspoons prepared horseradish
• 1 teaspoon Worcestershire sauce
• 1 rib crisp celery, chopped
• 4 green onions, thinly sliced including some of the green part
• 2 hard-boiled eggs, peeled and chopped

1. Place a metal steamer basket in a large pot. Add water to a depth of 2- inches.
2. In a bowl, toss potatoes with vinegar. Drain vinegar into pot with water; bring water-vinegar mixture to a boil.
3. Toss potatoes with 1 tablespoon old bay seasoning; place in steamer basket, cover and cook 20 minutes or until tender. Transfer potatoes to a plate; let cool.
4. In bowl, toss shrimp with remaining 1-tablespoon old bay seasoning. Place shrimp and corn in steamer basket; cover and cook 3 to 5 minutes or until fully cooked. Transfer to plate; let cool. Meanwhile, brown sausage in small skillet, breaking up into crumbles with a wooden spoon; set aside. In small bowl, whisk mayonnaise, chili sauce, parsley, lemon juice, horseradish and Worcestershire sauce; cover and chill dressing until ready to assemble salad. Cut potatoes and shrimp into bite-size pieces. In a large bowl, toss potatoes, shrimp, corn, half the sausage crumbles, celery, green onions and eggs with the dressing. Place potato salad on a large serving platter. Sprinkle with remaining sausage crumbles and garnish with parsley.
5. Meanwhile, brown sausage in small skillet, breaking up into crumbles with a wooden spoon; set aside. In small bowl, whisk mayonnaise, chili sauce, parsley, lemon juice, horseradish and Worcestershire sauce; cover and chill dressing until ready to assemble salad. Cut potatoes and shrimp into bite-size pieces. In a large bowl, toss potatoes, shrimp, corn, half the sausage crumbles, celery, green onions and eggs with the dressing. Place potato salad on a large serving platter. Sprinkle with remaining sausage crumbles and garnish with parsley.
6. In small bowl, whisk mayonnaise, chili sauce, parsley, lemon juice, horseradish and Worcestershire sauce; cover and chill dressing until ready to assemble salad.
7. Cut potatoes and shrimp into bite-size pieces. In a large bowl, toss potatoes, shrimp, corn, half the sausage crumbles, celery, green onions and eggs with the dressing. Place potato salad on a large serving platter. Sprinkle with remaining sausage crumbles and garnish with parsley.

Take a bite of this unexpected twist on potato salad to experience the many different tastes of the south