Texas New Potato Salad with Grilled Red Onions
|
"Chef Robert Del Grande of Cafe Annie in Houston, Texas, combines oregano, cumin, coriander, chiles, and red wine vinegar to give this potato salad a big, bold Texan flavor!"
Original recipe yield: 8 servings.
- Prep Time:
- 15 Minutes
- Cook Time:
- 30 Minutes
- Ready In:
- 45 Minutes
- Servings:
- 8
|
|
INGREDIENTS:
- 3 pounds small red potatoes
- 1 red onion, peeled and cut into thick slices
- 1 tablespoon McCormick® Coriander Seeds
- 8 McCormick® Cumin Seeds
- 1 tablespoon McCormick® Oregano Leaves
- 2 serrano or jalapeno chiles, minced
- 3 slices bacon, cooked until crisp, and coarsely chopped
- 1 bunch fresh cilantro, thick stems discarded, and coarsely chopped
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- 1 1/2 teaspoons salt
- 1/2 teaspoon McCormick® Ground Black Pepper
|
DIRECTIONS:
- Cook potatoes in boiling water 20-25 minutes, or until tender. Drain and cool to room temperature. Quarter the potatoes and set aside.
- Grill the onion slices over high heat until lightly caramelized.
- In a hot, dry skillet, toast the coriander and cumin seeds until aromatic, about 30 seconds. Add oregano and lightly toast for about 20 seconds, watching for burning. Remove spices from skillet immediately.
- In a large bowl, combine all ingredients and lightly toss.
|
