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Ingredients

Directions

  • 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.

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  • Meanwhile, heat a sauté 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.

Nutrition Facts

306 calories; 18 g total fat; 30 mg cholesterol; 676 mg sodium. 29 g carbohydrates; 7 g protein;

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