Chouriço Potato Salad

Preparation info
  • Makes


    • Difficulty


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 <


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