This is a potato salad even potato skeptics will love.
My wife, Kate, has a small list of foods she's convinced she doesn't like. An astute reader will have noticed that I've already revealed my bias:I have long lived by the conviction that if there's a food I don't like, it usually just means I haven't had a good version of it yet. The foods I hate the most are the ones I'll return to over and over, trying to figure out what other people see in them.
Frankly, I'd encourage you to take a similar approach: Use this recipe as a collection of useful techniques, then do with them what you wish. On top of the salt, add plenty of aromatics to the pot. You can use anything—onion, garlic, carrots, celery, rosemary, sage, thyme, and more. Here, I've tossed in several dried bay leaves. Normally you wouldn't want more than one or two in the pot, but I really wanted the bay flavor to come through in this, and, as with the salt, the skin-on potatoes will absorb only so much, so I went heavy.
For the chorizo, I start with the dry-cured, Spanish variety, not the raw, Mexican kind. When you're buying chorizo for this, try to find a younger, more tender version, not one that's older and firmer. That's because you're going to sauté it in olive oil, which will crisp it up and render some of its fat.
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