This one, we did not see coming. We were actually apprehensive that serving another dish with potatoes (see Low Country Shrimp Boil) would be a mistake. We envisioned having a large amount of potato salad leftovers, and we are always queasy about mayo-containing dishes left at room temperature for too long.
Well, we had nothing to worry about. This dish was gone, and we probably had more requests for this recipe than any other. In retrospect, the chorizo and adobo sauce add a kick and punch that leaves traditional potato salads flat-footed. Thanks again to Family Circle. The link is here.
By the way, reduced-fat sour cream and light mayonnaise worked just fine.
2 lbs. baby red potatoes (1 to 2 inches wide)
3 oz. cured chorizo, diced
¾ cup light mayonnaise
¼ cup sour cream
3 chipotles in adobo, seeded and chopped, plus 2 tsp adobo sauce
1 Tbsp cider vinegar
¼ tsp salt
1 cup cilantro, chopped
6 scallions, sliced
1. Place potatoes in a pot and cover with 1 inch cold water. Bring to a boil. Reduce to a simmer, cover and cook 12 minutes, until fork-tender. Drain and cool slightly. Cut into bite-size pieces.
2. Meanwhile, heat saute pan over medium heat. Add diced chorizo. Cook 5 minutes, until slightly crispy. Set aside.
3. In a large bowl, whisk together mayonnaise, sour cream, chipotles and adobo sauce, vinegar and salt. Fold in potato pieces, chorizo, cilantro and scallions.
Makes 6 side salads
Prep Time: 15 minutes
Cook: 12 minutes