Chourico Potato Salad
Prep time
Cook time
Total time
This Chourico Potato Salad is from Nik Sharma's Season Cookbook. It's a great and tasty side dish that pairs so well with everything.
Serves: 4 servings
  • 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)
  1. 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.
  2. 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.
  3. 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.
Recipe by The Candid Appetite at