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.
Yum! I’m totally making this next time we have a party.
This looks AMAZING!! I will be sure to get all the needed ingredients the next time I am at the store and give it a try. Thanks for sharing!
Loving this potato salad! It looks so good!
My husband loves potato salad so I’m always on the look out for new recipes. Thanks for sharing this one. I know he’ll love it.
This looks great! I love vinegary potato salads–such a nice, bright alternative to those weighed down with lots of mayo!
Looks delicious, definitely want to try this out 🙂
Looks fantastic Amy! Definitely saving this recipe 🙂
Wow! This potato salad looks legit! I love that it can be prepared a day or two ahead.
My husband hates traditional potato salad, but I think he’d LOVE this! So fresh and pretty looking 🙂
Wow! I can’t believe how good this was. I basically doubled the dressing and used it as a marinade for some skirt steak, grilled the meat – medium rare – and then tossed it all together. mmmmmm so good
Thanks for sharing
sliced the meat thin
This looks delicious! My husband doesn’t like mayo so this is perfect!
How far ahead can this be made? Don’t want it to get soggy, but want the flavors to be nice and rich!
It would be okay 1 day ahead of time, maybe 2, but definitely 1 day.
So how hot would you say this is, I have some fussy eaters.
Personally I don’t think it’s too hot, but if concerned wait to add the chiles and add to taste at the end.
Was wondering if this should be served warm or chilled? Looks great!
It is great either way, Michael.
I was wondering if anybody has tried roasting the potatoes instead of boiling them
What substitute can be used for bacon?
If you want a meatless version, just delete it altogether.
I used bacon salt. It’s vegetarian, and adds bacon flavor without the meat!
Oh yum! thanks
This potato salad is great. I have made it three times now, once for a friend. Everyone I have served it to loves it. Thank you so much for sharing
Do you serve this hot or cold?
Yum! A genius recipe! The only thing i did differently was quartered and roasted the potatoes.
Yummm!