Texas Style New Potato Salad Recipe | She Wears Many Hats

By juliedee29

Ingredients

• 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
• 1/4 cup olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon coarse black pepper

Details

Servings 8
Adapted from shewearsmanyhats.com

Preparation

Step 1

Instructions
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.

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.