Yukon Gold Potato Salad With Chiles, Cilantro, And

Name: Yukon Gold Potato Salad With Chiles, Cilantro, And Toasted Cumin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup red wine vinegar; 1 garlic clove, minced; 3/4 cup extra-virgin olive oil; 4 ears of corn, husked; 3 large fresh poblano chiles or Anaheim chiles*; 2 large red bell peppers; 2 teaspoons cumin seeds; 3 pounds unpeeled baby Yukon Gold potatoes or baby Dutch yellow potatoes; 6 green onions, chopped; 1/3 cup chopped fresh cilantro

Servings: persons

1
Whisk vinegar and garlic in small bowl. Gradually whisk in olive oil. Season vinaigrette to taste with salt and pepper.
2
Place corn, chiles, and bell peppers on grill. Cover and grill until corn kernels are tender and chiles and bell peppers are blackened on all sides, turning frequently, about 5 minutes for corn and 12 minutes for chiles and bell peppers. Transfer vegetables to 2 baking pans. Cover chiles and bell peppers; let stand until cool. Cut corn kernels off cobs; transfer to medium bowl. Peel, seed, and coarsely chop chiles and bell peppers; add to bowl with corn. DO AHEAD:
3
Bring vinaigrette to room temperature and rewhisk before using.
4
Stir cumin seeds in small dry skillet over medium heat until fragrant, about 2 minutes. Transfer to small bowl; set aside. Cook potatoes in large pot of boiling salted water just until tender when pierced with knife, about 20 minutes. Drain. Rinse under cold water. Drain and cool slightly. Cut potatoes into 1/3- to 1/2-inch-thick slices. Transfer to large bowl. Add grilled vegetables and vinaigrette; toss to coat. Add cumin seeds, green onions, and cilantro and toss. Season generously with salt and pepper. Cover; chill at least 2 hours. DO AHEAD:

867

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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: 1/4 cup red wine vinegar, 1 garlic clove, minced, 3/4 cup extra-virgin olive oil, 4 ears of corn, husked, and more.

Yes, Yukon Gold Potato Salad With Chiles, Cilantro, And Toasted Cumin 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.

That's it — enjoy your meal!

Yukon Gold Potato Salad With Chiles, Cilantro, And Toasted Cumin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions