Texas Style New Potato Salad Recipe

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Texas Style New Potato Salad

Lori Loucas


This potato salad recipe was developed by Chef Robert Del Grande of Cafe Annie in Houston, Texas. It combines oregano, cumin, coriander, chiles and red wine vinegar to give this potato salad a big, bold Texan flavor that is the perfect compliment to any cookout spread.

It can be prepared ahead of party time a day or two and kept refrigerated until ready to serve. Or, prepare everything except for the onions ahead of time, toss it all together and keep it refrigerated. Then grill the onions while all of the other goodness is grilling during the cookout.

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10 Min


25 Min


Stove Top


3 lb
potatoes, new red
red onion, thick sliced
1 Tbsp
coriander seed
1 pinch
cumin seed
1 Tbsp
dry oregano, crushed
serrano chiles, minced
5 slice
bacon, cooked and crumbled
cilantro, discard thick stems and coarsely chopped
1/4 c
olive oil
1 Tbsp
red wine vinegar
1 tsp
1/2 tsp
coarse black pepper

Directions Step-By-Step

Cook potatoes in salted boiling water until tender, about 20 minutes. Drain and cool. Once cool, quarter potatoes; set aside.
Grill onion slices over high heat until lightly caramelized.
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.
To the 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.

About this Recipe

Course/Dish: Potatoes, Potato Salads
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Gluten-Free, Low Fat, Dairy Free
Hashtags: #BBQ, #Texas