- 1/4 cup fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 2 pounds red-skinned new potatoes, unpeeled, cut into 1-inch pieces
- 4 large hard-boiled eggs, peeled, coarsely chopped
- 2 green onions, thinly sliced
- 3 tablespoons chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 heaping tablespoon chopped seeded drained pickled jalapeño chilies from jar, 2 tablespoons liquid reserved
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. DO AHEAD 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. Drain. Transfer to large bowl. 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. Let stand at room temperature.
Everybody Likes Sandwiches
Simple is best. In life I waver on that: sometimes I pile things on, speed up and go for the gusto. But then there are other times when I take my time and go slow and breathe a little deeper. This salad is a perfect example of the latter. It takes that gloopy potato salad and reigns it in to the barest essentials. Brand new potatoes, creamy and mild, are flavoured with olive oil, red onion, lemon juice and cumin. And a hammering* of flakey salt and pepper, of course. Oh, and there’s parsley from my balcony garden for colour. It’s simplicity and it’s a joy, pure and simple.
After my first bite you could see my smile. I was giddy. This potato salad made me laugh out loud. It seems silly, but it’s the truth. I was taken aback at how wonderful it was and how the brightness of the lemon and the earthy cumin mingled and sank into the creamy potatoes. I ate this salad barely warm with a piece of salmon for dinner. Later that night, I opened the fridge and snuck an icy potato from it’s hiding place, dusting it lightly with flakey salt before gobbling it up and licking my fingers. It was one of those Nigella tv moments where time stood still, just me and the potato and the white glow from the fridge. The next day, we ate the remnants for lunch and it was cold and refreshing and just as good and maybe just a smidge better.
Me and this potato salad? We’re going to be best friends.simple potato salad with cumin
(adapted from the kitchn)
1 lb baby potatoes
1/4 c olive oil
1 1/2 T cumin seeds
1/2 small red onion, sliced thinly
juice of 1 large lemon
small handful of parsley, chopped
kosher salt & pepper
Scrub and rinse potatoes, cutting any large ones in half or quarters. Boil in salted water until tender, about 20 minutes. Drain.
Meanwhile, in a small saucepan, heat olive oil until hot. Add in cumin seeds and red onion over medium-high heat until fragrant, about 5 minutes. Pour oil mixture over drained potatoes, add lemon juice, sprinkle with a good amount of freshly ground pepper and kosher salt, throw in the parsley, and toss gently to coat. Serve warm or cold.
* Tracy from Amuse-Bouche for Two left me a comment once about hammering her penne carbonara with pepper. Hammering! I loved that term, I’m using it here and I’ll probably use it in real life too.
3 tbsp. orange juice
2 tsp. Dijon mustard
2 tsp. cumin seed, toasted and ground
1 1/2 tsp. grated orange zest
1 1/2 tsp. salt
1 tsp. honey
1/2 tsp. ancho chile powder
1/2 cup olive oil
Roasted Potato Salad:
3 tbsp. Dijon mustard
2 tbsp. olive oil
1 tsp. dried basil
1 tsp. dried marjoram
1 tsp. dried oregano
1 tsp. tried thyme
1 tsp. minced garlic
4 lbs. medium red potatoes, quartered
1 lb. grilled corn kernels
12 oz. cooked artichoke hearts, quartered
8 oz. roasted red bell peppers, cut into 1x1/2-in. strips
3 oz. Kalamata olives, pitted and halved
1/4 cup cilantro, chopped
14 cup parsley, chopped
salt, to taste
1. In blender or food processor, blend orange juice, mustard, cumin, orange zest, salt, honey, and chile powder.
2. With motor running, slowly drizzle in oil until emulsified.
2. In large bowl, whisk together mustard, oil, basil, marjoram, oregano, thyme, and garlic. Add potatoes and toss until well coated.
3. Spread potatoes in one layer on sheet pan cover with foil. Roast 20 min. Remove foil, lower heat to 350°F and roast, turning occasionally with spatula, about 25 min. or until browned and cooked through. Cool.
4. In large bowl, toss potatoes, corn, artichokes, bell peppers, olives, cilantro, and parsley with 3/4 cup dressing until well coated. Season with salt.
Potato Salad Recipe: Create Your OwnScott Phillips
My mom doesn’t cook much, but she makes a mean potato salad—it’s the dish everyone in my family talks about. It’s a classic, with mayo, hard-boiled eggs, and the perfect balance of acidity. Unfortunately, she makes it only for special occasions. Maybe that’s why I make potato salad for every occasion.
The beauty of this popular summer side dish is that your ingredient options are virtually endless, and that’s because potatoes mix well with just about everything, from ordinary Cheddar and onions to fancy smoked salmon or lobster. And whether dinner is all-American or inspired by an exotic cuisine, potato salad can easily adapt just customize your salad’s flavors to go with whatever’s on the menu.
Here’s how: First, choose your ingredients. Next, make a tangy or creamy dressing, adjusting it with different vinegars, dairy options, aromatics, herbs, and spices. Toss your warm, cooked potatoes with salt and vinegar, which infuses them with flavor right from the get-go, and all that’s left is to fold in the rest of the ingredients. Now you’re ready to create a potato salad worth talking about.
Master Potato Salad Recipe
Cook the potatoes
Combine 1/4 cup plain rice vinegar and 2 tsp. kosher salt in a large bowl. Let sit to dissolve the salt. Put 3-1/2 lb. medium waxy potatoes, such as Yukon gold or red, and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. (You can also substitute 3-1/4 lb. baby potatoes for the large ones.) Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 20 to 25 minutes. If the potatoes aren’t all the same size, remove them as they are cooked. (Baby potatoes will take 5 to 10 minutes.)
Gently drain the potatoes in a colander and set aside until just cool enough to handle. Using a paring knife, peel the potatoes by scraping off the skin. (Skip this step if using baby potatoes.) Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.
Make the dressing
While the potatoes are cooking and cooling, make the dressing. You can choose a creamy dressing or a vinaigrette.
For a creamy dressing
In a small bowl, whisk together 2/3 cup mayonnaise OR 1/3 cup mayonnaise plus 1/3 cup sour cream, crème fraîche, buttermilk, or plain yogurt 3 Tbs. vinegar (red or white wine, Champagne, balsamic, or cider), 1 tsp. kosher salt, and 1/2 tsp. freshly ground black pepper. Add your choice of dressing add-ins (see options below) and whisk to combine.
For a vinaigrette
In a small bowl, whisk together 1/4 cup vinegar (red or white wine, Champagne, balsamic, or cider) OR 1/4 cup fresh lemon or lime juice 2 tsp. Dijon mustard OR 1 Tbs. grainy mustard 1 tsp. kosher salt and 1/2 tsp. freshly ground black pepper. Slowly whisk 1/2 cup extra-virgin olive oil until combined. Add your choice of dressing add-ins (see options below) and whisk to combine.
Choose up to six dressing add-ins for either type of dressing:
Spicy fried chicken fat, white miso, Cognac
At Picnic, Provisions & Whiskey , we do a crawfish boiled potato salad where the potatoes are poached, then fried in hot & spicy fried chicken fat and dressed with white miso, lemon and sea salt-infused Dukes Mayonnaise. Back at Commanders Palace , we do Boulanger potato salad, where we roast our potatoes at 400 degrees to get a crispy and crunchy crust. Once cooled, we chop the potatoes and dress them with caramelized garlic that’s been flamed with umami -rich shiitake mushrooms and Hennessy Cognac. Then, we splash them with liquified hogs head cheese to reflect our French heritage. —Tory McPhail, executive chef, Commander’s Palace , New Orleans
- 10 red potatoes, cut into bite-size pieces
- olive oil, or as needed
- 3 hard-cooked eggs, chopped
- ½ stalk celery, chopped
- ¼ cup chopped green onion
- 3 slices cooked bacon, chopped
- 1 cup mayonnaise
- salt and ground black pepper to taste
Preheat oven to 375 degrees F (190 degrees C).
Spread potato pieces onto a baking sheet and drizzle with olive oil.
Roast in the preheated oven until tender, about 45 minutes remove from oven and let cool at least 15 minutes.
Place roasted potatoes into a large salad bowl and combine with hard-cooked eggs, celery, green onion, and bacon stir in mayonnaise and season to taste with salt and black pepper. Cover and refrigerate for 1 hour to let flavors blend.
Roasted Cauliflower, Potatoes and Chickpeas with Kalamata Olive Vinaigrette
Roasted Cauliflower, Potatoes and Chickpeas tossed in a vibrant olive-lemon vinaigrette. Serve as a side dish or vegetarian main. [gluten-free recipe]
- Author:Panning The Globe
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 6 - 8 1 x
- Category: Side Dish or Vegan Main Dish
- Method: Roast
- Cuisine: Mediterranean
- For The Vegetables:
- 1 small head of cauliflower cut into bite-sized florets
- 1½ pounds of yukon gold or yellow flesh Idaho® potatoes, scrubbed and cut into 1 -inch cubes
- 1 15-ounce can of chickpeas, drained and rinsed
- 4 tablespoons olive oil, plus more for the vinaigrette
- 2½ teaspoons coarse salt, divided
- 1 teaspoon cumin seeds
- For The Vinaigrette:
- 1/3 cup chopped pitted kalamata olives
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 large clove of garlic, pressed
- 1/4 teaspoon ground cumin
- 1/4 teaspoon fresh ground black pepper
- Optional Garnishes:
- 2 tablespoons of chopped fresh parsley leaves
- Preheat oven to 425ºF for convection or 450ºF for conventional.
- In a large bowl toss cauliflower florets, potatoes and chickpeas with 3 tablespoons of olive oil, cumin seeds, 1 teaspoon salt and 1/2 teaspoon pepper. Spread the mixture out in large non-stick low-sided baking pan or one lined with foil. Roast for 25-30 minutes or until the cauliflower and potatoes are tender and are starting to brown.
- Make the Vinaigrette: While the vegetables are roasting, whisk olives, oil, lemon juice, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- In a large bowl toss the vegetables and chickpeas with half the vinaigrette. Transfer to a serving bowl or platter. Drizzled the rest of the vinaigrette over the top. Garnish with chopped parsley, if you like. Serve warm or at room temperature.
Keywords: oven roasted cauliflower, potatoes and chickpeas, roasted vegetables side dish, roasted cauliflower recipe with potatoes, chickpeas and olive lemon vinaigrette
You can use the toasted cumin seeds whole, or you can bring out even more flavor by crushing them slightly in a mortar and pestle. If you don't have a mortar and pestle, put the cooled cumin seeds in a plastic bag and crush them with a rolling pin or the bottom of a heavy pan.
You can also make your toasted ground cumin by whirling the toasted cumin seeds in a clean scrupulously clean coffee grinder (wipe out any coffee grounds, grind 1/4 cup of rice, discard, and wipe clean before grinding spices) or spice grinder.
SWEET POTATO & BLACK BEAN SALAD
The dramatic color combination of sweet potatoes and black beans is outshone only by the fantastic flavors in this salad. With its nutty crunch of pecans and luscious lime and cumin dressing, this salad makes a great main dish lunch.
• 2 sweet potatoes, peeled and diced
• 1½ cups home-cooked black beans, or 1 (15-ounce) can, drained and rinsed
• 1/2 cup chopped yellow bell pepper
• 1/3 cup chopped toasted pecans
• 1/4 cup minced red onion
• 1/4 cup minced celery
• 1/4 cup chopped fresh cilantro or parsley
• 1 hot Chile, seeded and minced (optional)
• 2 tablespoons olive oil
• 2 tablespoons freshly squeezed lime Juice
• 2 teaspoons agave nectar, or 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon freshly ground black pepper
Steam the sweet potatoes over boiling water until just tender, about 15 minutes. While the potatoes are cooking, in a large bowl, combine the beans, bell pepper, pecans, onion, celery, cilantro, and chile, if using, and set aside.
In a small bowl, combine the oil, lime juice, agave, salt, cumin, coriander, and pepper. Pour the dressing over the salad. Add the sweet potatoes and toss gently to combine. Taste and adjust the seasonings. Serve at once, or cover and refrigerate until needed.