Toasted Cumin Potato Salad with Chiles and Cilantro
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Smoky, Bright, and Just a Little Unexpected 🌿
This is what happens when you build flavor step by step. 🔥 Creamy potatoes soak up a bright lime vinaigrette, while grilled corn and peppers add that smoky edge you didn’t know you needed. Fresh cilantro lifts everything at the end, keeping it balanced and alive. Let it rest, let the flavors settle, and what you get is something quietly bold and deeply satisfying. ✨
Toasted Cumin Potato Salad with Chiles and Cilantro
Yield: 4 to 6 servings
Vinaigrette:
2 tablespoons apple cider vinegar
2 tablespoons fresh lime juice
1 garlic clove, minced
1 teaspoon Dijon mustard
1 teaspoon dried oregano
¾ cup extra-virgin olive oil
Vegetables:
2 ears of corn, husked
2 large fresh poblano chiles or Anaheim chiles
2 large red bell peppers
2 teaspoons cumin seeds
2 pounds unpeeled baby Yukon Gold potatoes or baby Dutch yellow potatoes
6 green onions, chopped
1/3 cup chopped fresh cilantro
Cook potatoes (skins on) in large pot of boiling salted water just until tender when pierced with knife, about 20 minutes. Drain and cool slightly. Cut potatoes into 1/2-inch-thick slices. Transfer to large bowl.
Stir cumin seeds in small dry skillet over medium heat until fragrant, about 2 minutes. Remove from heat. In a small bowl, whisk vinegar, lime juice, oregano, mustard, and garlic together. Gradually whisk in olive oil. Taste and season vinaigrette with salt and pepper. Stir in the toasted cumin. Pour half of the vinaigrette over the potatoes and gently toss to coat. Set aside.
Prepare barbecue or a large indoor grill pan over medium-high heat. Place corn, chiles, and bell peppers on grill. Cover and grill until corn kernels are tender and chiles and bell peppers are blackened on all sides, turning frequently (about 5 minutes for corn and 12 minutes for chiles and bell peppers). Place chiles and bell pepper in a covered bowl on plastic bag to steam. Transfer the remaining grilled vegetables to baking pans to cool.
Once cooled, cut corn kernels off cobs. Peel, seed, and coarsely chop chiles and bell peppers. Add vegetables to the potato bowl with green onion, cilantro, and remaining dressing. Season generously with salt and pepper and toss to combine. To enhance the flavors, cover and chill at least 2 hours before serving. Serve chilled or at room temperature.
Equipment List:
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