1 (28-ounce) bag small, multicolored potatoes
1 tablespoon olive oil
1 1/2 teaspoons salt, divided
1/2 teaspoon black pepper
1 (12-ounce) package chorizo links, or 4 sausages of any kind
2 bunches lacinato kale, washed
1/3 cup mayonnaise
2 tablespoons sriracha, plus more to taste
1 tablespoon apple cider vinegar
Preheat oven to 425°F. Cut potatoes into quarters, place in a large bowl; toss in olive oil, 1 teaspoon of the salt, and pepper. Transfer to a rimmed baking sheet. Cut sausages into ½-inch rounds, and place rounds on baking sheet. Transfer to oven and roast for 15-20 minutes until sausages are golden brown. Remove sausage, set aside, and use a spatula to flip potatoes. Return to oven and continue roasting until potatoes are crispy and golden, about 15 more minutes.
While the potatoes roast, prepare the kale: Remove the thick, center rib from kale leaves, and cut the leaves into ¼-inch strips. The easiest way to do this is to stack your de-ribbed kale leaves, then roll the stacked leaves and slice, creating ribbons. Set kale aside.
Prepare your sauce: In a small bowl, mix together mayonnaise and sriracha, and taste. Add more sriracha to your own spice preference and thin with a little water, if necessary, to make it easier to drizzle.
When potatoes are done, remove them from the oven, then transfer potatoes to a bowl. Place the kale on the baking sheet and use a pair of tongs to coat the kale ribbons in the oil leftover on the pan from the sausages and potatoes. Once coated, add remaining 1/2 teaspoon salt and the apple cider vinegar and continue mixing, using hands to squeeze and massage kale, until fully coated. Spread into an even layer, top with potatoes and sausage pieces, then drizzle with the mayonnaise mixture. Serve.