Potato Salad With Toasted Cumin Vinaigrette

Recipe Ingredients

1 tablespoon	15ml	Cumin seeds
1/4 cup	59ml	Fresh lemon juice
1/2 cup	118ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
2 lbs	908g / 32oz	Red-skinned new potatoes - unpeeled, and
		Cut into 1" pieces
1 tablespoon	15ml	Salt
4 tablespoons	60ml	Hard-boiled eggs - peeled, and (large)
		Coarsely chopped
2		Green onions - thinly sliced
3 tablespoons	45ml	Chopped red onion
1/4 cup	4g / 0.1oz	Chopped fresh cilantro
1 tablespoon	15ml	Chopped seeded drained pickle d jalapeño
		Chilies from jar
2 tablespoons	30ml	Liquid reserved from chilies

Recipe Instructions

Toast cumin seeds in heavy small skillet over medium heat until fragrant, about 30 seconds. Cool. Using spice grinder, coarsely grind cumin seeds.

Transfer to medium bowl. Whisk in lemon juice, then oil. Season dressing to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Place potatoes in large pot. Add enough cold water to cover. Add 1 tablespoon salt. Boil potatoes until tender when pierced with skewer, about 8 minutes. Drain.

Transfer to large bowl. Add eggs, green onions, red onion, cilantro, jalapeño chilies, and 2 tablespoons chili liquid. Pour dressing over salad; toss to coat. Season to taste with salt and pepper.

Transfer to serving bowl. Serve warm or at room temperature. (Can be made 2 hours ahead. Let stand at room temperature.)

This recipe yields 6 servings.

Source:
Bon Appetit, June 2002

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