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Mami's Potato Salad

8 to 10 servings

• 2 pounds small (2-inch) white new potatoes, washed and quartered
• Fine sea salt or kosher salt
• 2 chorizo, andouille or smoked garlicky sausages (6 to 8 ounces), casings removed and cut in 1/4-inch dice
• 1/4 teaspoon onion powder
• 1 1/2 cups mayonnaise
• 1/2 cup sour cream
• 2 hard-boiled eggs, peeled and halved
• 1 large red bell pepper, cored, seeded and finely diced
• 1 large carrot, peeled and coarsely shredded
• 1/2 teaspoon white wine vinegar or other vinegar
• Freshly ground black pepper
• 1/2 cup chopped fresh cilantro

Place potatoes in a pot and add enough water to cover by 2 to 3 inches. Add 2 tablespoons salt and bring water to a boil. Cook until the potatoes are tender, about 20 minutes. Drain and let stand to cool.

Heat a skillet over medium heat. Add chorizo or sausage and cook, tossing it around, until sizzling and shiny, just a minute or two.

Transfer potatoes to a mixing bowl and sprinkle with onion powder. Combine mayonnaise, sour cream and 3 to 4 tablespoons water in a bowl. Push egg yolks through a sieve into dressing, stir well and pour over potatoes.

Chop the egg whites roughly and add to salad along with red pepper and carrot. Stir gently until the vegetables are coated with dressing. Add vinegar, chorizo, and salt and pepper to taste, and stir again.

If you like a creamier salad, add warm water, a little at a time, until the dressing reaches the desired consistency. Transfer salad to a serving bowl and garnish with cilantro.

(From “ DAISY COOKS! ” by Daisy Martinez, Hyperion.)

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