It's no secret I don't like traditional potato salad with mayonnaise and eggs. I love this one with bacon, cilantro, cumin and coriander seeds. Yumm!!
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
3 pounds small red potatoes
1 red onion, cut into thick slices
1 tablespoon Coriander Seed
8 Cumin Seed
1 tablespoon Oregano Leaves, Mexican
2 serrano or jalapeño pepper, minced
3 slices bacon, crisply cooked and coarsely chopped
1 bunch fresh cilantro, thick stems discarded and coarsely chopped
1/4 cup olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons salt
1/2 teaspoon Black Pepper
Directions:
1. Cook potatoes in boiling water 20 to 25 minutes or until tender. Drain and cool to room temperature. Quarter the potatoes; set aside.
2. Grill onion slices over high heat until lightly caramelized.
3. Toast coriander and cumin seeds in small dry skillet on medium heat 1 minute or until fragrant. Add oregano; lightly toast about 20 seconds, watching for burning. Immediately remove spices from skillet
4. Whisk oil, vinegar, toasted spices, salt and pepper in large bowl. Add potatoes, onions, serrano pepper, bacon and cilantro; toss lightly.
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