Texas Style New Potato Salad Recipe
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Serve this Texas Style New Potato Salad Recipe tossed with crispy bacon and grilled onions and just watch it disappear before the burgers and hot dogs do. I promise you. This easy recipe is a real winner for adding to your cookout menu!
I think I’ve mentioned it a time or two about how we are big fans of potatoes. Easy Quick Baked Potatoes are pretty much a regular featured menu item in our home, not to mention Baked Garlic Potato Wedges, a simple spin off of the Quick Baked Potatoes recipe.
We do love a good potato. And as if delicious potatoes themselves were not enough, add a bit of crispy bacon, aromatic savory grilled onions, toasted coriander, cumin and oregano, chiles, fresh cilantro, and oh my, do you have some kind of tasty combination to enjoy. I’m talking about this Texas Style New Potato Salad Recipe, y’all. Yep. It’s a must for your next cookout.
This potato salad recipe developed by Chef Robert Del Grande of Cafe Annie in Houston, Texas, for the McCormick Gourmet Collection combines oregano, cumin, coriander, chiles and red wine vinegar to give this potato salad a big, bold Texan flavor that is the perfect compliment to any cookout menu spread.
Texas Style New Potato Salad can be prepared ahead of party time a day or two and kept refrigerated until ready to serve, or prepare everything except for the onions ahead of time, toss it altogether and keep it refrigerated then grill the onions while all of the other goodness is grilling during the cookout. The aroma of grilled onions will make everyone hungry and happily waiting by the grill! Once the onions are grilled, add them to the potato salad and toss together.
This Texas Style New Potato Salad recipe is not to be missed. Try this one real soon. Enjoy!
Texas Style New Potato Salad Recipe
Texas Style New Potato Salad Recipe
This super tasty potato salad will be the favorite dish at your next cookout.
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
- 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.
Notes
Recipe from McCormick.
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How about letting PEOPLE know this is HOT AS HELL !!! them peppers will kill you
Yo this ain’t spicyyyy. get your tongue checked girl
the pepper is 10,000 to 25,000.[3] They are typically eaten raw and have a bright and biting flavor that is notably hotter than the jalapeño pepper.!!!!
Could I use ground coriander or ground cumin instead of the seed? Or is that the same thing??
Yes, you can substitute. If substituting ground coriander for the seeds, I would only use 1 teaspoon of dried ground coriander and only toast it for a short time, stirring constantly to avoid burning.
Will be trying this at my next cookout.I think roasted potatoes would be nice in this salad.
Made this receipe for my wedding rehearsal dinner. A hit! Delish.