Potato Salad with Toasted Cumin Vinaigrette

Vegetarian
Gluten Free
Dairy Free
Health score
8%
Potato Salad with Toasted Cumin Vinaigrette
45 min.
6
200kcal

Suggestions


Looking for a delightful side dish that will elevate your next gathering? Look no further than this vibrant Potato Salad with Toasted Cumin Vinaigrette! This recipe is not only vegetarian, gluten-free, and dairy-free, but it also packs a punch of flavor that will leave your guests raving.

The star of this dish is the toasted cumin vinaigrette, which adds a warm, nutty aroma that perfectly complements the tender red-skinned potatoes. With the addition of hard-boiled eggs, fresh cilantro, and a hint of pickled jalapeño chilies, each bite is a harmonious blend of textures and tastes. The zesty lemon juice and extra-virgin olive oil dressing ties everything together, creating a refreshing yet satisfying salad.

Ready in just 45 minutes, this potato salad is perfect for picnics, barbecues, or as a side for any meal. It serves six, making it an ideal choice for family gatherings or potlucks. Plus, it can be made ahead of time, allowing you to enjoy the company of your guests without the stress of last-minute preparations.

Whether served warm or at room temperature, this Potato Salad with Toasted Cumin Vinaigrette is sure to impress. So gather your ingredients and get ready to create a dish that’s not only delicious but also a feast for the eyes!

Ingredients

  • tablespoon pickled jalapeño chilies from jar seeded drained chopped
  • tablespoon cumin seeds 
  • 0.3 cup cilantro leaves fresh chopped
  •  green onions thinly sliced
  • large hardboiled eggs peeled coarsely chopped
  • 0.3 cup juice of lemon fresh
  • 0.5 cup olive oil extra-virgin
  • tablespoons onion red chopped
  • pounds red-skinned new potatoes unpeeled cut into 1-inch pieces
  • 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.)

Nutrition Facts

Calories200kcal
Protein14.57%
Fat33.52%
Carbs51.91%

Properties

Glycemic Index
23.5
Glycemic Load
0.26
Inflammation Score
-4
Nutrition Score
11.496956535008%

Flavonoids

Eriodictyol
0.5mg
Hesperetin
1.47mg
Naringenin
0.14mg
Apigenin
0.02mg
Luteolin
0.02mg
Isorhamnetin
0.25mg
Kaempferol
0.09mg
Quercetin
2.82mg

Nutrients percent of daily need

Calories:199.75kcal
9.99%
Fat:7.62g
11.73%
Saturated Fat:1.66g
10.39%
Carbohydrates:26.56g
8.85%
Net Carbohydrates:23.61g
8.59%
Sugar:3.05g
3.38%
Cholesterol:124.33mg
41.44%
Sodium:1234.51mg
53.67%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.45g
14.91%
Vitamin C:21.91mg
26.56%
Potassium:788.44mg
22.53%
Vitamin K:17.42µg
16.59%
Vitamin B6:0.33mg
16.42%
Phosphorus:159.69mg
15.97%
Selenium:11.16µg
15.94%
Manganese:0.28mg
13.99%
Vitamin B2:0.23mg
13.56%
Iron:2.31mg
12.83%
Folate:48.51µg
12.13%
Fiber:2.95g
11.8%
Copper:0.23mg
11.41%
Magnesium:42.95mg
10.74%
Vitamin B1:0.16mg
10.66%
Vitamin B3:1.88mg
9.39%
Vitamin B5:0.92mg
9.19%
Vitamin E:0.98mg
6.55%
Zinc:0.94mg
6.26%
Vitamin B12:0.37µg
6.17%
Vitamin A:305.99IU
6.12%
Vitamin D:0.73µg
4.89%
Calcium:47.29mg
4.73%
Source:Epicurious