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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!
3 pounds small red potatoes
1 red onion, cut into thick slices
1 tablespoon McCormick Gourmet™ Coriander Seed
1 pinch McCormick Gourmet™ Cumin Seed
1 tablespoon McCormick Gourmet™ Oregano, Mexican
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 McCormick Gourmet™ Black Pepper, Coarse Ground
Cook potatoes in boiling water 20 to 25 minutes or until tender. Drain and cool to room temperature. Quarter the potatoes; set aside.
Grill onion slices over high heat until lightly caramelized.
Toast coriander and cumin seeds in small dry skillet on medium heat 1 minute or until fragrant. Add oregano; lightly toast about 20 seconds, watching for burning. Immediately remove spices from skillet.
Mix oil, vinegar, toasted spices, salt and pepper in large bowl with wire whisk until well blended. Add potatoes, onions, chiles, bacon and cilantro; toss lightly.
(Amount per serving)
I liked it, pretty spicy, so next time I would reduce the spicy pepper to 1 or use a milder pepper. Looks beautiful and isn't heavy. I would make it again. Hubby did not care for it because of the heat but if milder, he would like it.
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