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Potato Salad With Toasted Cumin Vinaigrette

Courses: Salads
Serves: 6 people

Recipe Ingredients

1 tablespoon 15mlCumin seeds
1/4 cup 59mlFresh lemon juice
1/2 cup 118mlExtra-virgin olive oil
  Salt - to taste
  Freshly-ground black pepper - to taste
2 lbs 908g / 32ozRed-skinned new potatoes - unpeeled, and
  Cut into 1" pieces
1 tablespoon 15mlSalt
4 tablespoons 60mlHard-boiled eggs - peeled, and (large)
  Coarsely chopped
2   Green onions - thinly sliced
3 tablespoons 45mlChopped red onion
1/4 cup 4g / 0.1ozChopped fresh cilantro
1 tablespoon 15mlChopped seeded drained pickle d jalapeño
  Chilies from jar
2 tablespoons 30mlLiquid 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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