Award winning potato salad with so much southern flavor and texture.

Scale

12 small (1 pound) red-skinned potatoes

2 tablespoons Old Bay seasoning

1/2 pound large shrimp, shelled, deveined

1 cup fresh cut or frozen sweet corn, thawed

2 links fresh andouille sausage, casing removed

1/2 cup mayonnaise

1/4 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

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Place a metal steamer basket in a large pot. Add water to a depth of 2- inches.
In a bowl, toss potatoes with vinegar. Drain vinegar into pot with water; bring water-vinegar mixture to a boil.
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.
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.