I’m a lover of all things potatoes and the thought of a “salad” composed of carbs and sausage and crumbled cheese makes me very excited, because a hearty not-so-healthy-salad just happens to be right up my alley. This Chouriço Potato Salad comes from blogger Nik Sharma’s (A Brown Table) debut cookbook Season. It’s a book that speaks to Nik’s life as a queer immigrant, told through the food he grew up eating in his hometown of Bombay, the food that inspires him today, and the food that is sure to speak to us all. This salad is just a small example of the big flavors that can be found throughout this inspirational book, and one that is so delicious, I just know I’ll be making it over and over again. Crispy, golden brown potatoes, tossed together with fresh lime juice, cilantro, chives, pepitas, crumbled paneer and flavored with crispy Chouriço, which is a Portuguese sausage just packed with incredible flavor. It all comes together so simply, but is sure to steal the show in any meal it’s featured in. Give this recipe a try and pick up Nik’s cookbook, you’ll be glad you did.
The first thing we need to do is cook the potatoes. We’re using a mix of different colored fingerling potatoes, more because of the look it gives the salad. Place them in a large skillet, set over medium-high heat, with a bit of olive oil. Season with salt and pepper.
Stir the potatoes occasionally and cook until the potatoes are golden brown and cooked through, about 10 to 15 minutes. I love cooking potatoes this way (without boiling them first) because I find that their texture is so much better if they’re not boiled first and then sautéed.
**Tip: It’s super important to keep the potatoes moving, so keep stirring them every once and a while. If you find that the potatoes are browning too quickly, lower the flame.**
Remove the chouriço from the casing and crumble it up with your hands. Add it to the potatoes and cook, stirring frequently, until the sausage has browned and slightly crisped, about 4 to 6 minutes.
**Tip: Chouriço is a flavorful Portuguese sausage, similar to a Spanish chorizo, and really adds so much to this dish. If you can’t find Chouriço at the grocery store, you can use Spanish chorizo instead or Nik suggests making your own. He has a recipe for it in his cookbook.**
Add the raw pumpkin seeds (pepitas) to the skillet and cook for a minute or two longer, to heat them through and develop some of their flavor.
Remove the skillet from the heat and stir in the chipotle chile and smoked paprika. Allow to cool slightly before adding the cilantro, chives, paneer and lime juice.
Give it all a gently stir and then give it a taste. Adjust seasoning accordingly, if necessary, adding more salt or pepper if needed. Transfer the salad to a serving platter or bowl and garnish with more cilantro, Paneer and lime wedges.
The great thing about this salad is that you can serve it warm or at room temperature. I love that this potato salad isn’t mayo based for that very same reason. Which makes it perfect for making ahead of time. It’s delicious warm, room temperature or cold.
For all of my vegetarian friends out there, you can leave out the Chouriço, but keep in mind that’s where all of the great flavor comes from. I’m sure I’ll start WWIII with this, BUT I don’t see why you couldn’t use Soyrizo for this salad. You won’t get the exact same flavor profile, but might be a great alternative.
It’s a great side dish to make because it goes so well with anything and everything. Serve it with grilled chicken, steak or fish, literally anything. I even like it as a super simple lunch, all by itself.
I hope you give this recipe a try soon, because it’s not just a summer side dish, I can’t tell you enough how delicious it is. And if you find this recipe interesting, you should most definitely check out Nik Sharma’s debut book, Season. It’s filled with so many great recipes from the heart.
- 2 tablespoons olive oil
- 1½ pounds fingerling potatoes, halved lengthwise
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 8 ounces chourico, removed from casing and crumbled
- 2 tablespoons raw pumpkin seeds (pepitas)
- 1 teaspoon ground chipotle chile
- ½ teaspoon smoked paprika
- 1 tablespoon thinly sliced chives
- ¼ cup crumbled Paneer
- 2 tablespoons fresh cilantro leaves, plus more for garnish
- ¼ cup fresh lime juice
- 1 lime, quartered, for garnish (optional)
- Set a very large skillet over medium-high heat with the olive oil. Once hot, add the halved potatoes and sprinkle with salt and pepper. Cook, stirring occasionally, until the potatoes are tender, 10 to 15 minutes.
- Add the chourico and cook for another 4 to 5 minutes, or until the sausage is browned and cooked through, stirring frequently. Add the pumpkin seeds and cook for 1 minute longer. Remove the pan from the heat and stir in the chipotle chile and paprika. Allow to cool for 5 minutes.
- Gently stir the chives, paneer, cilantro, and lime juice into the warm potatoes and chorizo. Taste and adjust the seasoning, if necessary. Garnish with fresh cilantro leaves and serve warm or at room temperature with lime wedges, if desired.