This is essentially a Grilled Potato Salad with all of my favorite flavors. All the ingredients have the smoke and char from the grill!
Set your grill up for direct grilling.
Wash and pat dry about 50 small new potatoes. Rub them down with olive oil and sea salt.
Spray butter and sprinkle creole seasoning on three ears of corn.
Dice a bell pepper, half a large red onion, and four stalks of celery. Pour about three tablespoons of olive oil in a cast iron skillet or a grilling pan. Dump your diced veggies in there. Add two tablespoons of minced garlic, two tablespoons of Worcestershire sauce, and a tablespoon of balsamic vinegar. Sprinkle in salt, pepper, and paprika. Stir it in.
Set your grill up for direct grilling. Put the potatoes, veggies, corn and spicy Andouille sausage on the grill. Grill at 350 degrees for about 30 minutes or so and roll the potatoes and corn periodically and stir the veggies. Use spray butter to keep them moist. Sprinkle creole seasoning over the corn. When the potatoes are fork tender, the corn is nice and charred, and the veggies are caramelized, take off the grill.
Dice the Andouille sausage. Quarter the new potatoes. Cut the kernels off the corn.
In a bowl, mix three, cups of mayo, one cup of southwest mustard, 1/4 cup of your favorite hot sauce, cracked black pepper, Cajun seasoning, and sea salt. Mix together and add additional spices as you see fit.
In a large bowl, combine the potatoes, sausage, veggies, corn, and the sauce. Stir together. Serve hot or cold.