Chorizo Potato Salad

Ingredients:

• 1 lb potatoes (Yukon Gold or red potatoes work well), cut into bite-sized cubes

• 12 oz Pork Chorizo from V&V Supremo

• 1/2 cup mayonnaise

• 2 tablespoons Dijon mustard

• 2 tablespoons apple cider vinegar

• 1/2 teaspoon smoked paprika

• Salt and pepper, to taste

• 1/4 cup chopped fresh cilantro (optional, for garnish)

Instructions:

1. Place the cubed potatoes in a pot of salted water. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for about 10-15 minutes, or until the potatoes are fork-tender. Drain the potatoes and let them cool slightly.

2. While the potatoes are cooking, heat a skillet over medium heat. Add the chorizo sausage and cook, breaking it up with a spoon, until it is browned and cooked through, about 5-7 minutes. Remove the cooked chorizo from the skillet and place it on a paper towel-lined plate to drain excess grease.

3. In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper until smooth and well combined. Adjust seasoning to taste.

4. In a large mixing bowl, combine the cooked potatoes and cooked chorizo sausage. Pour the dressing over the potato and chorizo mixture and gently toss until everything is evenly coated.

5. Cover the bowl with plastic wrap and refrigerate the chorizo potato salad for at least 1 hour, or until chilled.

6. Before serving, garnish the potato salad with chopped cilantro and sliced green onions, if desired.

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