“Route 66” Diner Fiesta Potato Salad

Naylet LaRochelle


I first made this potato salad for a family celebration. Everyone loved it, but some mentioned it was rather spicy. So the next time I made it, I added some fresh pineapple to cool off the spicy heat. It was a total hit!


★★★★★ 1 vote

20 Min
30 Min


  • 2 1/2 lb
    yukon gold potatoes, cut into about 3/4 inch cubes
  • 3 Tbsp
    olive oil
  • 3/4 tsp
    ground chipotle chile powder, or to taste
  • 3/4 tsp
    kosher salt, or to taste
  • 3 Tbsp
  • 1/3 c
    sour cream
  • 2/3 c
    crumbled cotija cheese (may substitute with feta cheese)
  • 2 Tbsp
    lime juice
  • 4 oz
    spanish chorizo sausage, casings removed, chopped
  • 2/3 c
    diced red bell pepper
  • 1/4 c
    diced poblano pepper, seeded
  • 1/2 c
    green onion
  • 3/4 c
    diced pineapple
  • 3 Tbsp
    chopped cilantro
  • 2 Tbsp
    toasted pepitas (pumpkin seeds)
  • ·
    lime slices, if desired, for garnish

How to Make “Route 66” Diner Fiesta Potato Salad


  1. Preheat oven to 425 F. Line a large, rimmed baking sheet with non-stick foil. In a large bowl, toss potatoes, olive oil, chile powder, and kosher salt. Spread potatoes on baking sheet. Roast 20-25 minutes, or until potatoes are tender and slightly browned around edges. Remove from oven; let cool slightly.
  2. Meanwhile, in a large skillet, over medium high heat, add chorizo. Cook chorizo, stirring occasionally, 6-8 minutes, or until cooked through. Transfer to a paper-lined plate. Set aside.
  3. In a large bowl, stir together mayonnaise, sour cream, Cotija cheese, and lime juice until well combined. When potatoes have cooled slightly but are still warm, add potatoes to mayonnaise-cheese-lime mixture. Toss until well combined. Add cooked chorizo, red bell pepper, Poblano pepper, green onion, pineapple, and cilantro; toss to mix. Sprinkle pepitas over top of potato salad. If desired, garnish with lime slices. Serve room temperature.

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About “Route 66” Diner Fiesta Potato Salad

Course/Dish: Potatoes

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