• Step-by-Step Instructions

Prep Work

• Preheat oven to 400°F.
• Wash and dry potatoes thoroughly.
• Chop chives for garnish.

Cook the Spanish Chorizo

• Add 2 teaspoons of olive oil to a cold skillet.
• Dice Spanish chorizo into small ¼-inch pieces.
• If using onion, add it to the skillet with the chorizo
• Sauté over medium-low heat until the fat renders (about 5-8 minutes). The oil will turn orange, and the chorizo will darken.
• Remove the chorizo using a slotted spoon, leaving the flavorful drippings behind.

Roast the Potatoes

• Cut small potatoes in halves or quarters, depending on size.
• Add the remaining olive oil and chorizo drippings to a large sheet pan.
• Toss potatoes in the oil to coat them evenly.
• Sprinkle with salt and black pepper.
• Roast in a preheated oven until fork-tender, about 20-30 minutes.

Make the Dressing

• In a bowl, whisk together: ¼ cup mayonnaise, ¼ cup sour cream, 1 teaspoon chili crisp (or more if you like extra heat), and ¼ teaspoon salt
• Stir until fully combined.

Assembly and Serving

• Once the potatoes are tender, remove them from the oven.
• Using a slotted spatula or spoon, transfer them to a bowl, leaving excess oil behind.
• Add chorizo, dressing, and half of the chopped chives and toss to combine
• Transfer to a serving dish and drizzle with extra chili crisp.
• Sprinkle with the remaining chives.

To Serve Warm - add garnishes and serve immediately

To Serve Cold: Chill in the fridge for at least 2 hours (or overnight) The potatoes will absorb much of the dressing during their time in the fridge. If you like your potato salad extra creamy, mix up another batch of the dressing and toss to coat the potatoes before serving and then garnish with extra chili crisp and chives