You haven’t had potato salad like this before. It draws inspiration from Indian food, using flavors from the subcontinent to reinvent one of the most basic “American” dishes around.
The potato salad is spiked with chouriço (aka chorizo), a legacy of the country’s Portuguese colonizers, that adds some spice and heartiness to the dish, and topped with paneer, a fresh, milky cheese commonly used in Indian cuisine. Chili powder adds heat and lime brings a zesty brightness. And no: You won’t find any bland mayo here.
Make it for a lively addition to your next potluck, brunch, or as a quick and easy side dish.
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Makes 4 servings
- 8 oz fresh chouriço (Mexican-style chorizo)
- 2 tbsp extra-virgin olive oil
- 1 1⁄2 lb fingerling potatoes, halved lengthwise
- 1 tsp fine sea salt
- 1⁄2 tsp freshly ground black pepper
- 1 tsp ground chipotle-chili powder
- 1⁄2 tsp paprika
- Coconut vinegar, to taste
- 2 tbsp raw pumpkin seeds
- 1 tbsp thinly sliced chives
- 1⁄4 cup crumbled paneer (or queso fresco)
- 2 tbsp fresh cilantro leaves, plus more for garnish
- 1⁄4 cup fresh lime juice
- 1 lime, quartered, for garnish
How to make it