Monday, July 31

Good Eating Monday: Texas Style Potato Salad!

It's another Potato Salad try for my "Summer of Potato Salad" as I search for the best Potato Salad recipes to add to my repartee.
This one is called "Texas Style" Potato Salad.
It's a tad spicy with lots of onion, bacon and fresh cilantro; made with olive oil & red vinegar. No Mayo. 
I thought it was good, but not one I'd put on my list to make again. Our friend, Hope, loved it and devoured two helpings.
The recipe calls for two minced Serrano Chile Peppers, but I used just one, because Hubby doesn't like too much spiciness.
I felt adding that whole bunch of Cilantro leaves really over-did the Cilantro flavor!
This recipe might benefit from less Cilantro leaves and more bacon!
The photo is original the Pinterest. I didn't photograph my own salad this time because it was so colorless without the red onion! Wouldn't you know it, the day I actually want a red onion, the Commissary was clean out!

Texas Style Potato Salad
3 lbs new or red potatoes
1 large red onion, cut into thick slices
1 pinch Cumin seed
1 Tablespoon Coriander seed
1 Tablespoon fresh Oregano leaves
2 Serrano Chilie Peppers, seeded and minced
3 slices of Bacon, crispy cooked and coarsely chopped
1 bunch of fresh Cilantro, thick stems discarded coarsely chopped
1/4 cup Olive Oil
1 Tablespoon Red Wine Vinegar
1 teaspoon Salt
1/2 teaspoon coarse Black Pepper

1)  Potatoes: Cover potatoes in a pan of water and boil until tender, about 20 minutes or so. Drain. Rinse with cold water to stop the cooking process. Let cool. Cut into bit size chunks.

2)  Onions: either grill slices or saute in a skillet till nicely carmelized. Set aside.

3)  In skillet: add Coriander and Cumin seeds and toast 1 minute, until fragrant. Then add Oregano leaves and toast another 20 seconds. Be careful to watch for burning. Immediately remove spices and transfer to a large bowl.
(I think the minced Serrano Chilies would benefit from 30 seconds  in the skillet & being mixed right into the oil & vinegar along with the spices.)

4)  In large bowl: add Olive Oil, red wine vinegar, salt & pepper to the toasted seasoning and whisk together.
Now add the potatoes, bacon & cilantro to the bowl and toss lightly until well coated with dressing. (also the minced Serrano chilies if you didn't heat them with the spices.)

5)  Serve chilled with your favorite grilled entree!

Give it a whirl and see what you think!
(Coriander Seed is the seed of the Cilantro plant and is Cilantro flavored as well.)

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