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Potato Salad with Toasted Cumin Vinaigrette
- 1 tablespoon cumin seeds
- 1/4 cup fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 2 pounds red-skinned new potatoes, unpeeled, cut into 1-inch pieces
- 1 tablespoon salt
- 4 large hard-boiled eggs, peeled, coarsely chopped
- 2 green onions, thinly sliced
- 3 tablespoons chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 heaping tablespoon chopped seeded drained pickled jalapeño chilies from jar, 2 tablespoons liquid reserved
Directions:View on Bon Appetit
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