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Cover the potatoes in a pot with water and bring to a boil. Cook for 7-8 minutes, or until tender. Drain and set aside.
While the potatoes are boiling, heat the oil in a large pan. Add the onion and peppers and cook 5 minutes to soften.
Add the garlic and cook another 1 minute, until the garlic blooms.
Add the Mexican chorizo and break it apart with a wooden spoon. Cook for 6-7 minutes, or until cooked through.
Add the softened potatoes and cook another minute to blend the flavors.
Taste and adjust with salt and serve.