Potato Salad with Toasted Cumin Vinaigrette

Ingredients

• 1 tablespoon pepper flakes seeded drained chopped
• 1 tablespoon cumin seeds 
• 0.3 cup cilantro leaves fresh chopped
• 2  spring onion thinly sliced
• 4 large hardboiled eggs peeled coarsely chopped
• 0.3 cup juice of lemon fresh
• 0.5 cup olive oil extra virgin extra-virgin
• 3 tablespoons onion red chopped
• 2 pounds potatoes - remove skin unpeeled cut into 1-inch pieces
• 1 tablespoon salt 

Equipment

• bowl
• frying pan
• whisk
• pot
• skewers

Directions

1. Toast cumin seeds in heavy small skillet over medium heat until fragrant, about 30 seconds. Cool. Using spice grinder, coarsely grind cumin seeds.
2. Transfer to medium bowl.
3. Whisk in lemon juice, then oil. Season dressing to taste with salt and pepper. (Can be made 2 hours ahead.
4. Let stand at room temperature.)
5. Place potatoes in large pot.
6. Add enough cold water to cover.
7. Add 1 tablespoon salt. Boil potatoes until tender when pierced with skewer, about 8 minutes.
8. Drain.
9. Transfer to large bowl.
10. Add eggs, green onions, red onion, cilantro, jalapeño chilies, and 2 tablespoons chili liquid.
11. Pour dressing over salad; toss to coat. Season to taste with salt and pepper.
12. Transfer to serving bowl.
13. Serve warm or at room temperature. (Can be made 2 hours ahead.
14. Let stand at room temperature.)