Texas Style Potato Salad By Amy Johnson

Ingredients:

• 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

Instructions:

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

2. Grill onion slices over high heat until lightly caramelized.

3. 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.

4. 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.