By Liliana Moyano for Shine Latina
Back in Colombia, my parents hosted most of the family gatherings in our finca or farm. None of my relatives ever missed coming over to celebrate birthdays, anniversaries, and special holidays. To make things easier the day of the party, my mother would often start cooking the night before the gathering. Usually, if she made something ahead of time, it was her famous chorizo potato salad. The smell of the cooked chorizo was so irresistible that I had to steal a piece or two, making sure to run away before she caught me. My mom's ensalada de papa became a family food tradition, and we still make it for holidays and parties,
My sisters and I recently cooked together and prepared this delicious dish; we try to make everything fresh, and make sure all the ingredients are cooked right away. Sometimes we serve the potato salad hot if we don't have time to cool it down, but generally we make it and leave it in the fridge for about 30 minutes before we eat it. This is a very simple dish, and it's easy to put together. The chorizo adds a very unique flavor to the salad, but if you can't find chorizo, you can use sausage, smoked ham or prosciutto.
Ingredients (6 servings)
4 cups water
1 1/2 lbs. white potatoes
1 teaspoon salt
3 chorizo sausages, chopped
1/3 cup green peas
1/3 cup mayonnaise
DirectionsChorizo Potato Salad
Peel and cut the potatoes in medium size chunks. In a medium size pan set at medium-high heat, boil the potatoes in salted water for 20 minutes. Drain the water and place them in the serving pan, letting them cool down for a while. Then, put the potatoes in the fridge and let them finish cooling for 30 minutes. In the meantime, cook the sausage in a pan at medium heat for 10-15 minutes without adding any oil. Remove the potatoes from the fridge; mix in the cooked sausages, green peas and mayonnaise. Mix well and serve.
-Chorizo is a type of sausage that can be found at most Latin supermarkets. There are Spanish, Colombian, Argentinean and several other types of Latin chorizo.