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!

Makes 8 servings.

Prep Time: 15 minutes
Cook Time: 30 minutes

Nutritional Information

For 1 serving
Calories: 160
Sodium: 865mg
Fat: 8g
Carbohydrates: 16g
Cholesterol: 2mg
Protein: 2g

Texas New Potato Salad with Grilled Red Onions

Ingredients

3 pounds small red potatoes
1 red onion, cut into thick slices
1 tablespoon McCormick® Gourmet Collection Coriander Seed
8 McCormick® Gourmet Collection Cumin Seed
1 tablespoon McCormick® Gourmet Collection Oregano Leaves, Mexican
2 serrano or 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 1/2 teaspoons salt
1/2 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind

Directions

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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