“route 66” diner fiesta potato salad

Name: “Route 66” Diner Fiesta Potato Salad
Prep time: 20 min
Cook time: 30 min
Yield: 6
Ingredients: 2 1/2 pound(s) yukon gold potatoes, cut into about 3/4 inch cubes; 3 tablespoon(s) olive oil; 3/4 teaspoon(s) ground chipotle chile powder, or to taste; 3/4 teaspoon(s) kosher salt, or to taste; 3 tablespoon(s) mayonnaise; 1/3 cup(s) sour cream; 2/3 cup(s) crumbled cotija cheese (may substitute with feta cheese); 2 tablespoon(s) lime juice; 4 ounce(s) spanish chorizo sausage, casings removed, chopped; 2/3 cup(s) diced red bell pepper; 1/4 cup(s) diced poblano pepper, seeded; 1/2 cup(s) green onion; 3/4 cup(s) diced pineapple; 3 tablespoon(s) chopped cilantro; 2 tablespoon(s) toasted pepitas (pumpkin seeds); - lime slices, if desired, for garnish

(1 RATING)

89 Pinches 1 Photo

Naylet LaRochelle

Miami, FL

Updated on Sep 9, 2012

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!

Rate

prep time 20 Min

cook time 30 Min

method ---

yield 6 serving(s)

Ingredients

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

How To Make “route 66” diner fiesta potato salad

Step 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.

Step 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.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes