"ROUTE 66" DINER FIESTA POTATO SALAD

Provided by Naylet LaRochelle

Time 50m

Number Of Ingredients 16

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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 mayonnaise
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

Steps:

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.