“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


1Preheat 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.
2Meanwhile, 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.
3In 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.

About this Recipe

Course/Dish: Potatoes