Texas Style New Potato Salad
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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3 lbpotatoes, new red
1red onion, thick sliced
1 Tbspcoriander seed
1 pinchcumin seed
1 Tbspdry oregano, crushed
2serrano chiles, minced
5 slicebacon, cooked and crumbled
1cilantro, discard thick stems and coarsely chopped
1/4 colive oil
1 Tbspred wine vinegar
1/2 tspcoarse black pepper
How to Make Texas Style New Potato Salad
- 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.