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Recipe Detail Page
Potato & Chorizo Salad
Early Summer 2023
This rib-sticking salad can be made vegetarian by omitting the chorizo. If that’s the route you take, toss the potatoes with 1/2 tsp (2 mL) each dried chipotle, ground cumin and granulated garlic before roasting in the full amount of olive oil. Be sure to coat the avocado thoroughly in the limy onion mixture so the pieces don’t turn brown while waiting to be eaten. The potatoes, lime-pickled onions and sour cream mixture can all be prepped a day ahead. Keep them covered and refrigerated, and return to room temperature before assembling salad.
Serves 8 to 10
1 1/2 lbs (680 g) mini yellow-fleshed potatoes
4 tbsp (60 mL) extra virgin olive oil, divided
Salt and pepper
1/2 medium red onion, thinly sliced
1/4 cup (60 mL) plus 1 tbsp (15 mL) lime juice
1 chipotle in adobo, seeded
1/2 cup (125 mL) sour cream
2 Mexican-style chorizo sausages, meat removed from casings
1 large firm but ripe Hass avocado
3 oz (85 g) crumbled feta
1 cup (250 mL) loosely packed cilantro leaves
1. Preheat oven to 400°F (204°C).
2. Cut potatoes in half and place on a parchment-lined baking sheet. Toss with 2 tbsp (30 mL) olive oil. Season with salt and pepper. Arrange cut side down. Roast for 25 minutes. Let cool to room temperature.
3. Meanwhile, combine onion with 1/4 cup (60 mL) lime juice and 1/2 tsp (2 mL) salt in a large shallow serving bowl. Mix and let stand for 15 minutes.
4. Work chipotle into a paste with the side of your chef’s knife. Add to sour cream along with remaining 1 tbsp (15 mL) lime juice. Season with salt and set aside.
5. Fry chorizo in remaining 2 tbsp (30 mL) olive oil in a nonstick skillet over medium heat until crisp and cooked through, about 10 minutes. Break into bite-sized pieces.
6. When ready to assemble, pit, peel and chop avocado into chunky pieces. Add to bowl containing onions and toss to coat in lime juice. Tip potatoes into bowl, then add contents of chorizo pan including oil. Gently toss to combine. Drizzle with sour cream mixture, sprinkle with feta, and top with cilantro leaves.
Serves 8 to 10
