Potato Salad with Toasted Cumin Vinaigrette
You can never have too many side dish recipes, so give Potato Salad with Toasted Cumin Vinaigrette a try. This recipe serves 6. Watching your figure? This gluten free, dairy free, whole 30, and vegetarian recipe has 327 calories, 7g of protein, and 22g of fat per serving. This recipe covers 12% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up olive oil, cumin seeds, hard-boiled eggs, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Toast cumin seeds in heavy small skillet over medium heat until fragrant, about 30 seconds. Cool. Using spice grinder, coarsely grind cumin seeds.
Whisk in lemon juice, then oil. Season dressing to taste with salt and pepper. (Can be made 2 hours ahead.
Let stand at room temperature.)
Place potatoes in large pot.
Add enough cold water to cover.
Add 1 tablespoon salt. Boil potatoes until tender when pierced with skewer, about 8 minutes.
Add eggs, green onions, red onion, cilantro, jalapeño chilies, and 2 tablespoons chili liquid.
Pour dressing over salad; toss to coat. Season to taste with salt and pepper.
Transfer to serving bowl.
Serve warm or at room temperature. (Can be made 2 hours ahead.
Let stand at room temperature.)