Potato Salad with Toasted Cumin Vinaigrette


  • ¼ cup chopped fresh cilantro
  • 3 tablespoons chopped red onion
  • 2 green onions, thinly sliced
  • 4 large hard-boiled eggs, peeled, coarsely chopped
  • 1 tablespoon salt
  • 2 pounds red-skinned new potatoes, unpeeled, cut into 1-inch pieces
  • ½ cup extra-virgin olive oil
  • + 2 more ingredients
    • ¼ cup fresh lemon juice
    • 1 tablespoon cumin seeds

1. Toast cumin seeds in heavy small skillet over medium heat until fragrant, about 30 seconds. Cool. Using spice grinder, coarsely grind cumin seeds. Transfer to medium bowl. Whisk in lemon juice, then oil. Season dressing to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at ro...

View full recipe at SpringPad


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