Spicy potato and Spanish chorizo salad with cream-lime-cilantro aioli
2 lbs. Yukon gold potatoes, cubed, cooked in salted water
1 Spanish chorizo sausage, small dice, pan-cooked 3 mins.
1 red bell pepper, cored, small dice, sauteed
1 medium carrot, shredded
2 hard-boiled eggs, peeled (separate yolks from whites)
½ cups light mayonnaise
½ cup light sour cream
2-3 garlic cloves, mashed to a paste
2 tbsp. freshly grated onion
½ tsp. champagne or white wine vinegar
1 lime, juiced
1 tsp. Habanero chile pepper sauce
½ cup fresh cilantro leaves, chopped
Kosher salt and freshly ground white pepper
1/2 cup fresh chives, sliced
To make the aioli in the food processor, combine the mayonnaise, sour cream, garlic, onion, vinegar, lime juice, Habanero chile pepper sauce, and salt and pepper, and process to make a smooth sauce. Taste and adjust seasonings, if needed. Push the egg yolks through a mesh colander. Transfer the aioli to a bowl and add the egg yolks and cilantro and gently combine using a rubber spatula.
In a medium bowl, combine the potatoes, chorizo, bell pepper and carrots. Chop the egg whites and add to the mixture. Add some of the aioli and fold in gently until all ingredients are lightly coated with the sauce. Refrigerate until ready to serve.