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Texas Style Potato Salad by Amy Johnson


3 pounds red/new potatoes

1 large red onion, cut into thick slices

1 tablespoon coriander seed

1 pinch cumin seed

1 tablespoon oregano leaves

2 serrano chiles, minced

3 slices bacon, crisply cooked and coarsely chopped

1 bunch 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


Cook potatoes in salted boiling water until tender, about 20 minutes. Drain and cool. Once cool, quarter potatoes; set aside.

Grill onion slices over high heat until lightly caramelized.

In a skillet over medium heat, toast coriander and cumin seeds for about 1 minute or until fragrant. Add oregano; and continue to toast about 20 seconds, be careful to watch for burning. Immediately remove spices from heat, transfer toasted spices into large bowl.

In a large bowl with toasted spices, add oil, vinegar, salt and pepper and whisk together to blend. Add potatoes, onions, chiles, bacon and cilantro; toss lightly to coat.


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