Potato Salad with Toasted Cumin Vinaigrette Recipe

Name: Potato Salad with Toasted Cumin Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon cumin seeds; 1/4 cup fresh lemon juice; 1/2 cup extra-virgin olive oil; 2 pounds red-skinned new potatoes, unpeeled, cut into 1-inch pieces; 1 tablespoon salt; 4 large hard-boiled eggs, peeled, coarsely chopped; 2 green onions, thinly sliced; 3 tablespoons chopped red onion; 1/4 cup chopped fresh cilantro; 1 heaping tablespoon chopped seeded drained pickled jalapeno chilies from jar, 2 tablespoons liquid reserved

Servings: persons

1 tablespoon cumin seeds
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
2 pounds red-skinned new potatoes, unpeeled, cut into 1-inch pieces
1 tablespoon salt
4 large hard-boiled eggs, peeled, coarsely chopped
2 green onions, thinly sliced
3 tablespoons chopped red onion
1/4 cup chopped fresh cilantro
1 heaping tablespoon chopped seeded drained pickled jalapeno chilies from jar, 2 tablespoons liquid reserved

1
Toast cumin seeds in heavy small skillet over medium heat until fragrant, about 30 seconds.
2
Cool.
3
Using spice grinder, coarsely grind cumin seeds.
4
Transfer to medium bowl.
5
Whisk in lemon juice, then oil.
6
Season dressing to taste with salt and pepper.
7
(Can be made 2 hours ahead.
8
Let stand at room temperature.)
9
Place potatoes in large pot.
10
Add enough cold water to cover.
11
Add 1 tablespoon salt.
12
Boil potatoes until tender when pierced with skewer, about 8 minutes.
13
Drain.
14
Transfer to large bowl.
15
Add eggs, green onions, red onion, cilantro, jalapeno chilies, and 2 tablespoons chili liquid.
16
Pour dressing over salad; toss to coat.
17
Season to taste with salt and pepper.
18
Transfer to serving bowl.
19
Serve warm or at room temperature.
20
(Can be made 2 hours ahead.
21
Let stand at room temperature.)

629

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon cumin seeds, 1/4 cup fresh lemon juice, 1/2 cup extra-virgin olive oil, 2 pounds red-skinned new potatoes, unpeeled, cut into 1-inch pieces, and more.

Yes, Potato Salad with Toasted Cumin Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato Salad with Toasted Cumin Vinaigrette

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