Place potatoes in a pot and cover with 1 inch cold water. Bring to a boil. Reduce to a simmer, cover and cook 12 minutes, until fork-tender. Drain and cool slightly. Cut into bite-size pieces.
Meanwhile, heat a sauté pan over medium heat. Add diced chorizo. Cook 5 minutes, until slightly crispy. Set aside.
In a large bowl, whisk together mayonnaise, sour cream, chipotles and adobo sauce, vinegar and salt. Fold in potato pieces, chorizo, cilantro and scallions.