Chorizo Potato Salad

This crispy and warm potato salad has crumbled chorizo and a creamy (but not too heavy) chipotle dressing. Top it off with feta and toasted pumpkin seeds!

Prep:
10
mins
Cook:
35
mins
TOtal:
45
mins
servings:
6

Ingredients

  • 2 lbs small potatoes (red or fingerling)
  • 1/3 cup pumpkin seeds (raw)
  • 10 oz chorizo sausage (casing removed)
  • 1/4 cup Greek yogurt
  • 1/4 cup mayonnaise
  • 1 chipotle pepper in adobo (from a can)
  • 3 tbsps lime juice
  • 1/2 to 1 tsp honey
  • 1 clove garlic
  • 3/4 tsp kosher salt
  • 3 stalks celery, chopped
  • crumbled feta (for topping, optional)
  • chopped cilantro (for garnish)

Instructions

  1. Place the potatoes in a large pot and cover with water and season with salt. Bring to a boil; reduce heat and simmer until tender, about 20 to 25 minutes. Drain and let cool before halving lengthwise. Set aside.
  2. While the potatoes are cooking, heat a large skillet over medium-low heat. Add a small drizzle of olive oil and once warm, add the pumpkin seeds and cook until toasted and starting to pop, about five minutes. Remove and set aside.
  3. In the same skillet over medium heat, add the sausage and crumble with the back of a wooden spoon or spatula. Cook, stirring often until browned and crispy and cooked through, about eight to nine minutes. Use a slotted spoon to remove the chorizo and transfer to a plate lined with paper towel. Discard all but about 1-2 tbsps of the oil left from the chorizo in the skillet.
  4. In the same skillet over medium heat, add the potato halves cut side down and cook until browned and crispy, about six to eight minutes. Work in batches if needed. Once the potatoes are done, transfer to a large bowl and toss with a good pinch of salt.
  5. Make the dressing: combine the yogurt, mayo, chipotle pepper, lime juice, honey, garlic and salt in a blender or the standing jar for an immersion blender. Blend until completely smooth and creamy.
  6. Add the celery and chorizo to the bowl with the potatoes. Drizzle some of the dressing and toss to combine.
  7. When ready to serve, top with pumpkin seeds, feta and cilantro. Add more dressing as needed.