Chouriço Potato Salad from Season: Big Flavors, Beautiful Food by Nik Sharma

Ingredients

• 1 tsp ground chipotle chile
• ½ tsp freshly ground black pepper
• 1½ lb [680 g] fingerling potatoes, halved lengthwise
• 2 Tbsp extra-virgin olive oil
• 8 oz [230 g] chouriço, homemade or store-bought
• 2 Tbsp fresh cilantro leaves, plus more for garnish
• ½ tsp paprika
• 2 Tbsp raw pumpkin seeds (pepitas)
• 1 Tbsp thinly sliced chives
• ¼ cup [65 g] crumbled Paneer
• 1 lime, quartered, for garnish (optional)
• ¼ cup [60 ml] fresh lime juice
• 1 tsp fine sea salt