High-Protein Mexican Potato Salad with Chorizo and Poblano

Instructions

1. Place the diced potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce heat and simmer until potatoes are fork-tender, about 10-12 minutes. Drain well and let cool slightly in a large mixing bowl.
2. While potatoes cook, roast the poblano peppers. You can do this by placing them directly over a gas burner flame, under a broiler, or on a hot griddle, turning frequently until the skin is completely charred and blistered. Transfer the hot peppers to a bowl and cover tightly with plastic wrap or place in a paper bag for 10 minutes to steam. Once cooled, peel off the skin, remove seeds and stems, then finely dice the roasted poblano flesh.
3. In a large skillet over medium heat, add the chorizo (and lean ground pork/turkey if using). Break it up with a spoon and cook until browned and fully cooked through, about 10-12 minutes. Drain off any excess fat from the chorizo and add it to the bowl with the cooled potatoes.
4. Add the diced poblano, red onion, and chopped cilantro to the bowl with the potatoes and chorizo.
5. In a small separate bowl, whisk together the Greek yogurt, mayonnaise, lime juice, salt, and black pepper until well combined. This blend enhances creaminess while boosting protein.
6. Pour the dressing over the potato mixture and gently fold everything together until all ingredients are evenly coated. Taste and adjust seasoning as needed.
7. Serve immediately or chill in the refrigerator for at least 30 minutes for flavors to meld. This salad is delicious served warm, at room temperature, or cold.