The 2-Spur Rodeo Potato Salad Recipe
This is a North Pole West original recipe inspired by the Cowboy Christmas rodeos held in July. Made with chorizo and a healthy dash of hot sauce it lives up to the name 2-Spur.
15 small red potatoes
1 cup chopped onion
3/4 cup fresh *chorizo
1/2 cup beer
1/2 cup mayo (3/4 if you really love it)
1/4 cup sour cream
leaves from 1 sprig of rosemary chopped fine
1 tablespoon Chipolte Chili powder
1 tablespoon Powdered Sage
Dash of salt
Hot sauce - I used Cholula Garlic
Few sprigs fresh sage & rosemary for garnish
Boil the potatoes until cooked but not mushy.
Drain place in bowl -pour beer over potatoes and toss to coat. Let cool. Drink the rest of the beer you opened.
While the potatoes cool, cook the chorizo about 5 minutes on med/low. Scoop out the chorizo leaving a little fat in pan and while the pan is still hot, toss in the onions and cook on low just until they look a bit glossy (not browned) but still crunchy. The spices from the chorizo will give a warm red color to the fat.
Remove onions and combine with the cooked sausage. Let everything cool.
Strain potatoes when cool and cut in halves.
Combine mayo, sour cream and spices in large bowl, gently toss in potatoes and then the onion chorizo.
Let it sit for an hour or more in the fridge to let flavors blossom. Then taste and adjust seasonings & add hot sauce to your liking (since different butchers have different chorizo recipes there is no way to tell you exactly how much spice to add to the salad)
This is best made the day before.
Makes 2 servings with a smidge for leftovers and nibbles.
*We are spoiled to be able to get fresh chorizo but if you don't see it at your supermarket you can ask at Whole Foods or Sprouts and they will make some for you (call ahead of time) ask to have it as ground sausage not put in casings. The other option, is to used the dry cured version GASP! but remember to remove it from casing before cooking.