Friday, September 12, 2014

Texas Style New Potato Salad Recipe

  • 3 pounds red/new potatoes
  • 1 large red onion, cut into thick slices
  • 1 tablespoon coriander seed
  • 1 pinch cumin seed

  • 1 tablespoon oregano leaves
  • 2 serrano chiles, minced
  • 3 slices bacon, crisply cooked and coarsely chopped
  • 1 bunch fresh cilantro, thick stems discarded, coarsely chopped
  • ¼ cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon salt
  • ½ teaspoon coarse black pepper

    1. Cook potatoes in salted boiling water until tender, about 20 minutes. Drain and cool. Once cool, quarter potatoes; set aside.
    2. Grill onion slices over high heat until lightly caramelized.
    3. In a skillet over medium heat, toast coriander and cumin seeds for about 1 minute or until fragrant. Add oregano; and continue to toast about 20 seconds, be careful to watch for burning. Immediately remove spices from heat, transfer toasted spices into large bowl.
    4. In a large bowl with toasted spices, add oil, vinegar, salt and pepper and whisk together to blend. Add potatoes, onions, chiles, bacon and cilantro; toss lightly to coat.

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