Andouille Potato Cakes W/ Corn Salsa

1/4 cup chopped celery

1 Jalapeno chile, minced

2 1/2 pounds white potatoes, peeled and diced

1 tablespoon plus 2 teaspoons chopped garlic

3 cups water

1/2 pound andouille sausage

1 tablespoon finely chopped parsley

1/2 cup heavy cream

1 cup all purpose flour

Creole seasoning

3 eggs

2 cups fine dried bread crumbs

For the salsa:

1/2 cup roasted or steamed corn kernels

4 plum tomatoes, seeded and diced

1/2 cup minced onions

Pinch of Garlic powder

1 teaspoon minced jalapeno peppers

2 tablespoons chopped fresh cilantro

1 tablespoon freshly squeezed lime juice

Kosher/Sea Salt

Freshly ground pepper