How to make Mexican Potato Salad

With summertime upon us, we begin our migration outdoors towards the barbecue grill. Whether your serving burgers, steaks, or ribs, potato salad has always been a favorite side dish. Tired of the same old potato salad? Why not turn it up a notch? Why not serve zesty Mexican Potato Salad? Not only will your family and friends thank you, but your taste buds will too.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 12 large red new potatoes
• 1 tablespoon olive oil
• 1 large diced onion
• 2 cloves minced garlic
• 2 minced jalapenos
• 2 teaspoons ground cumin
• 1/3 cup chorizo, cooked, drained
• 1/2 cup demi-glaze
• 1/2 cup salsa
• lime juice to taste
• salt to taste

1. Quarter and blanch new potatoes in boiling water.
   Shock the potatoes in cold water.

2. In a large saute' pan, bring olive oil to medium heat. Add potatoes and onions. Season with salt and saute' for about 5 minutes. Potatoes and onions should be lightly brown.

3. Add minced garlic, jalapenos, cumin, and chorizo. Saute' for about 2 more minutes.

4. Add salsa and cook until the potatoes are well coated. This takes about 2 minutes. Add lime juice to taste. Remove from heat and transfer to serving dish. Enjoy!

Tips & Warnings

• Be sure to use all fresh ingredients; no ingredients from cans or jars
• Refrigerate for about 1 hour before serving.