Chouriço Potato Salad

Name: Chouriço Potato Salad
Yield: Makes 4 Servings
Cuisine: Indian
Ingredients: 1½ lb [680 g] fingerling potatoes, halved lengthwise; 2 Tbsp extra-virgin olive oil; 2 Tbsp raw pumpkin seeds (pepitas); 1 tsp fine sea salt; ¼ cup [65 g] crumbled Paneer; 1 lime, quartered, for garnish (optional); ½ tsp freshly ground black pepper; 1 Tbsp thinly sliced chives; ½ tsp paprika; 1 tsp ground chipotle chile; 2 Tbsp fresh cilantro leaves, plus more for garnish; ¼ cup [60 ml] fresh lime juice; 8 oz [230 g] chouriço, homemade or store-bought

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Season

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.

Ingredients

8 oz [230 g] chouriço, homemade or store-bought
2 Tbsp <

Asia
India
Main course
Gluten-free
Breakfast

Method

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 chouriç