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!
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