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!
15m
PREP TIME
30m
COOK TIME
212
CALORIES
12
INGREDIENTS
Ingredients 8 Servings
- Step1
- 3 pounds small red potatoes
- 1 red onion, cut into thick slices
- 1 tablespoon McCormick Gourmet™ Organic Coriander Seed
- 1 pinch McCormick Gourmet™ Organic Cumin Seed
- 1 tablespoon McCormick Gourmet™ All Natural Mexican Oregano
-
2
serrano chiles, minced
![substitution]( "substitution")
Substitutions available
- jalapeño 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™ Organic Coarse Ground Black Pepper
INSTRUCTIONS
- 1 Cook potatoes in boiling water 20 to 25 minutes or until tender. Drain and cool to room temperature. Quarter the potatoes; set aside
- 2 Grill onion slices over high heat until lightly caramelized
- 3 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
- 4 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
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