Side dish

Poblano chorizo potato salad

Poblano chorizo potato salad DSC8901

Going on a picnic or having a cook out? I’d like to offer you a suggestion—this bowl of poblano chorizo< potato salad.

Now, when I lived in Texas, my friends and I went on a lot of picnics. These were never fancy, overly planned affairs. Instead, we’d simply decide that we’d rather eat at a park rather than at home. And just like that, we’d raid our refrigerators, grab a blanket and dine outside.

The key to these joyful meals was their spontaneity. Sure, we were busy people with school or jobs to occupy our time. But for some reason, it didn’t seem strange to just drop in on someone and suggest going on a picnic—or whatever the whim was that day. Gathering with people was a whole lot easier

When I moved to New York, however, I learned that this was no longer the case. Schedules have to be coordinated, reservations have to be made, histories have to be considered. Sometimes you can spend a month trying to coordinate a one-hour meeting. It’s exhausting.

Poblano chorizo potato salad | Homesick Texan

At first, I thought I was the only one who felt this way about New York, and I was simply being nostalgic for those relaxed summer evenings eating outside back in Texas. But after consultation with other Texan transplants, I learned that the challenge in getting together with friends is common amongst all New Yorkers. It’s just the way things are done here.

That’s not to say that people don’t get together. But the only time I’ve ever dropped by unannounced to someone’s apartment was after the 2003 blackout. There was no power, of course, and my phone had died. In order to communicate with people, I had to walk to where they lived and visit them in person. Sure, it was kind of a hassle not having any electricity, but if you ask people who were in New York City during the blackout, you’ll hear the same thing—most people had a blast.

Unlike previous blackouts that had been defined by violence and crime, the 2003 blackout was peaceful and calm. People just took the parks, sat on the ground and ate perishable foods before they went bad. We were carefree. When the power returned, however, things were back to normal. And if I showed up at someone’s house unannounced, they’d think I’d lost my mind.

Now, if I were going to go on a spontaneous picnic today, when raiding my refrigerator I’d grab this poblano chorizo potato salad, which has become my new favorite for outdoor dining. I love it. As you may know, the tangy spice of Mexican chorizo goes very well with the earthy, mild heat of roasted poblanos. And when you add some potatoes, sour cream, cilantro and lime juice, you have a side dish that just might upstage the main event.

Poblano chorizo potato salad | Homesick Texan

Of course, you certainly don’t need a spontaneous gathering to appreciate this dish, nor do you need to eat outside. But if you’re fan of chorizo with roasted poblanos, I will insist that you make a plan to try this—because I do believe that you just may love it, too.

Poblano chorizo potato salad DSC8901
5 from 2 votes

Poblano chorizo potato salad

Servings 8
Author Lisa Fain


  • 2 poblano chiles
  • 2 pounds red potatoes, cubed
  • 1/2 pound Mexican chorizo, cooked and crumbled
  • 2 cloves garlic, minced
  • 1/4 cup chopped cilantro
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne
  • 2 tablespoons freshly squeezed lime juice, plus more to taste
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • Salt and pepper, to taste
  • Cotija cheese, for serving


  1. Roast the poblano chiles under the broiler until blackened, about 5 minutes per side. Place chiles in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. Take the chiles out of the bag and rub off the skin. Remove seeds and stems and dice.

  2. Meanwhile, place the potatoes in a pot and cover with cold, salted water. On medium heat, bring to a boil and then cook until tender, about 20 minutes. Drain and rinse with cold water.

  3. Mix together the diced chiles, cooked potatoes, cooked chorizo, garlic, cilantro, cumin, cayenne, lime juice, mayonnaise, and sour cream. Adjust seasonings and add salt and pepper to taste.

  4. Can serve either warm or chilled. When serving, top with crumbled Cotija cheese.

  1. Becki (Becki's Whole Life)

    Wow – this sounds delicious. I love a potato salad with lots of zip! Yum:-)

  2. The Big Guy

    That looks awesome.
    I'm planning to make some chorizo this winter if we get some larger wild hogs during our hunting trips… I have a few different chorizo recipes to try out, so we'll have plenty for chorizo fundito and other recipes.

    Take care-
    (The Big Guy)

  3. Kathryn @ Dramatic Pancake

    Lisa! This looks amazing- I love the combination of smooth and spicy. And I can completely relate to the challenge of getting everyone together — I live in Chicago, so definitely not as hectic as New York, but still hard! We are going to a concert outdoors tomorrow though, and I'm totally bring this 🙂

  4. Lisa Fain

    Becki–Zip is a must for potato salad. Now poblanos aren't that fiery, but the cayenne brings on the heat.

    Jay–I love to make my own chorizo. The store stuff often has weird ingredients, like lymph nodes.

    Kathryn–Enjoy your night under the stars! That's definitely one thing I love about big cities, all the outdoor concerts during the summer.

  5. Natalie @ The First Kitchen

    These recipes always get me. Sounds absolutely delicious. I love your "Texas spin" on classic recipes 🙂

  6. Lisa Fain

    Natalie–I like the term "Texas spin!" Thank you!

  7. Lea Ann (Highlands Ranch Foodie)

    I adore your recipes. This sounds fabulous and will be making it this weekend. Growing up in the middle of Kansas spontaneous meals/picnic gatherings were the norm. I miss those days.

  8. Lisa Fain

    Lea Ann–I miss those days, too.

  9. Heather @ chiknpastry

    in fact, I AM going to a picnic this weekend! how perfect your timing is :).

  10. Lisa Fain

    Heather–Enjoy your picnic!

  11. Bria @ West of Persia

    This recipe looks fab, Lisa. Love your creative twists. I completely agree about the NYC thing; it somehow feels more difficult to coordinate get-togethers "out here." Sighhhh!

  12. Lisa Fain

    Bria–Thanks! And it is hard! A young cousin just moved her, and that was the first thing he asked, "How come it's so difficult to see people?"

  13. Gretchen

    I love trying out new variations of potato salad during the summer…this one is going on my list to try!

  14. Lisa Fain

    Gretchen–That's what I love about potato salad, there are infinite variations. Hope you enjoy this one!

  15. What other chilies would go well in this recipe? For instance, how well would chipotles work in this recipe? Also, could you use plain yogurt instead of the mayo and/or the sour cream?

    And on a different note, I submitted a recommendation for your book to my local public library. I'll let you know if they actually listen to me.

  16. Lisa Fain

    Janus–Chipotles, jalapeños and serranos would also be great in this. And you could certainly use plain yogurt–I'd use the thick, Greek-style kind. Lastly, thank you so much for asking your local library to carry the book.

  17. Holtnotes

    Sounds delicious. Have you heard of Penzey's Spices? They are located in almost every state with a store front, but also ship anywhere. They have the guajillo peppers if they are hard for your readers to find to make their own sausage. Going to have to try this recipe very very soon. Thanks once more for a great sounding recipe that I, a Texan, never heard of before.

  18. Miss Meat and Potatoes

    You are so right about NYC. Now that I'm back in TX you will love to hear who 'drops by' regularly to take a dip in our pool – Ray Benson himself of Asleep at the Wheel! He's our next door neighbor. And with all the dogs always getting loose in the neighborhood, I've learned quickly that I can't stay in my PJ's all day even though I work at home:) This looks amazing as usual – so excited for the book…

  19. Rocky Mountain Woman

    I am preparing for an onslaught of poblanos in the next few weeks so this is absolutely perfect timing….

    Can't wait to try it!

  20. I must have been a New Yorker in a past life. I live in the country and it's a way of life to drop by unannounced, and it drives me nuts.

    The potato salad looks amazing – anything with chorizo in it has to be good, right?

  21. Lisa Fain

    Holtnotes–Thanks for the tip.

    Miss Meat and Potatoes–How fun is that!

    Rocky Mountain Woman–Yep, it's definitely chile pepper season!

    Beth–That's funny–and so true. Whenever I'm at my grandma's farm, people just pop in to say Howdy.

  22. Bulls EyE dead on you nailed it. Love and use poblanos in place of green peppers in most dishes.

  23. Lisa Fain

    Tom–I agree, poblanos are wonderful!

  24. Lisa Fain

    Stephanie–Thank you! Enjoy the brisket! I've never been to El Torro's, but next time I pass through Clute I'll have to try it.

  25. Stephanie

    LOVE your blog. My husband is a born and raised Texan. I am a born and raised Mississippian and we live in MS. He misses the food from Texas sooooo much and talks about it all the time. We love visiting and eating at all the wonderfull places they have. His favorite is the Kolaches with sausage, jalapenos and cheese in them. I love El Torro's in Clute, TX. Yum! We are trying your brisket recipe tomorrow. I have a 13 lb. brisket in my refrigerator and will be doing a post about it on my blog. I will post a link to the review after it's up. Thanks for all of the good recipes and helping me make the Texas food for my husband that he misses so much. Can't wait for your book to come out!!!

  26. Benjamin

    Haven't commented here before, but I've been following your recipes for a year or so. Made this one according to your recipe and it was fantastic. Went really well with a slow-cooked brisket. Thanks for making me hungry.

  27. Bella MacGregor

    Trying this recipe tonight…had to use ancho/pasilla peppers instead, couldn't find poblanos up here in Tacoma to save my life. The boys are already drooling at waiting to try it!

  28. Yum! This is bookmarked for the summertime! Can't get fresh poblanos here in Australia, but I grew my own last summer and they were excellent, so I'm going to do it again. Then I'm going to make this, then I'm going to eat it.

  29. Russell at Chasing Delicious

    Wow! What a take on potato salad. Everything in this sounds scrumptious. Your talk of picnics in Texas also remind me why I love living here in Texas so much.

  30. SeattleDee

    Loved the story and the recipe. We're doing out best at the dock in Sitka to generate an impromptu potluck picnic, despite the drizzly mist and 55 F temperature today. This 'tater salad will add some welcome heat to the party!

  31. Okay, I'm a homesick New Yorker living in the DFW area since 2000. Want to do a home-swap for a week? 🙂 I've enjoyed getting to know your blog, and I'm looking forward to your cookbook. I'm going to make the chorizo and the poblano chorizo potato salad tomorrow for dinner.

  32. Charisse

    This sounds amazing. And I want to make it. And I have poblanos fresh from our CSA this week. I wonder if I can find any chorizo around here…

  33. !Que' rico! Really yummy with small Texas red Muleshoe potatoes!

  34. Lisa Fain

    Benjamin–I'm so pleased that you enjoyed it!

    Bella–That sounds like a terrific substitution!

    Lexi–Happy gardening when it's summer down there again!

    Russell–Picnics are indeed a fine thing.

    SeattleDee–Hope you had a great picnic!

    Andrew–Ha! Great idea!

    Charisse–If you can't find it, you can always make your own chorizo.

    Javier–I love those potatoes.

  35. This potato salad sounds really good!

  36. The Galley Gourmet

    One can never have too many potato salad recipes. This sounds so good and I have some Cotija that needs a new home– on the menu for sure! Thanks.

  37. Sheila Durham

    You had me at Poblano…I have a love affair with that fat little pepper. It is sweet, mild, smokey & just delicious! Don't tell my roasted Hatch chilies in the freezer that, they are really sensitive! It's cold here in Nebraska today, but I am heading out to get a few poblano's & make that this potato salad for dinner! Thank you so much for this recipe!!!

  38. SeattleDee

    I resisted this tempting recipe for months, thinking it just another mayo-based potato salad, and now I'm thankful that I finally gave in. This recipe rocks! (Confession – I wimped out on the quantity of diced poblanos and garlic.)

  39. Cheryl Campbell

    5 stars
    Made this and it was awesome. I used canned chargrilled green chilies instead of poblamos. I used a one-to-one ratio of mayonnaise to Greek yogurt. I make my own Greek yogurt and use goat’s milk which worked extremely well for this recipe. I had larger baking potatoes, which I precooked. I blended everything other than the potatoes and added the diced potatoes at the end and stirred very gently to cover all the potatoes without having them crumble.

    • Lisa Fain

      Cheryl==Love the idea to use Greek yogurt! Will definitely be trying that. And I’m so pleased you enjoyed the salad!

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