Chouriço Potato Salad


Preparation info

  • Difficulty


  • Makes



Appears in

Season: Big Flavors, Beautiful Food


By Nik Sharma

Published 2018

  • About

I love salads that can be served in any season, at any time of day. This one is great for breakfast with a couple of fried eggs, or in a taco, or by itself for lunch. It’s bursting with flavor from my Goan-style chouriço.


  • 8 oz [230 g] chouriço, homemade or store-bought
  • 2 Tbsp extra-virgin olive oil
  • lb [680 g] fingerling potatoes, halved lengthwise
  • 1 tsp fine sea salt
  • ½ tsp freshly ground black pepper
  • 1 tsp ground chipotle chile
  • ½ tsp paprika
  • 2 Tbsp raw pumpkin seeds (pepitas)
  • 1 Tbsp thinly sliced chives
  • ¼ cup [65 g] crumbled Paneer
  • 2 Tbsp fresh cilantro leaves, plus more for garnish
  • ¼ cup [60 ml] fresh lime juice
  • 1 lime, quartered, for garnish (optional)


If you purchased the chouriço, remove from the casing. Break the meat into small pieces and set aside. Heat the olive oil in a large skillet over medium-high heat. Add the potatoes and sprinkle with the salt and black pepper. Cook, stirring occasionally, until the potatoes are tender, 5 to 6 minutes. Sprinkle with the chipotle chile and paprika and fold to coat evenly. Add the chouriço and cook for another 4 to 5 minutes, or until the sausage is browned and cooked through, stirring frequently. Add the pumpkin seeds and cook for 1 minute longer. Remove the pan from the heat and transfer the contents to a large bowl. Cool for 5 minutes.

Gently stir the chives, paneer, cilantro, and lime juice into the warm potatoes. Taste and adjust the seasoning, if necessary. Garnish with fresh cilantro leaves, and serve warm or at room temperature with lime wedges, if desired.