Maine Potatoes with Chorizo Vinaigrette Recipe | James Beard Foundation

Ingredients

• 1/2 pound butter, cut into large dice
• 1/2 cup vegetable stock
• 2 tablespoons Kosher salt
• 8 small Maine potatoes, cut in half
• 1 tablespoon vegetable oil
• 1/2 cup Mexican-style chorizo (loose, not in casing)
• 2 teaspoon shallots, finely diced
• 2 teaspoon garlic, finely minced
• 1 tablespoon cilantro, chopped
• 1/4 cup sherry vinegar
• 1/2 cup extra-virgin olive oil
• 2 tablespoons organic whole milk yogurt
• 2 tablespoons crumbled queso fresco
• 1 tablespoon chopped cilantro
• Kosher salt
• Freshly cracked pepper