Categories: Sides

Ingredients

• 2 pounds baby red potatoes (1 to 2 inches wide)
• 3 ounces cured chorizo, diced
• 3/4 cup light mayonnaise
• 1/4 cup sour cream
• 3 chipotles in adobo, seeded and chopped, plus 2 tsp adobo sauce
• 1 tablespoon cider vinegar
• 1/4 teaspoon salt
• 1 cup cilantro, chopped
• 6 scallions, sliced

Directions

1. Place potatoes in a pot and cover with 1 inch cold water. Bring to a boil. Reduce to a simmer, cover and cook 12 minutes, until fork-tender. Drain and cool slightly. Cut into bite-size pieces. Meanwhile, heat a saute pan over medium heat. Add diced chorizo. Cook 5 minutes, until slightly crispy. Set aside. In a large bowl, whisk together mayonnaise, sour cream, chipotles and adobo sauce, vinegar and salt. Fold in potato pieces, chorizo, cilantro and scallions.

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