Potato Salad with Toasted Cumin Vinaigrette

Name: Potato Salad with Toasted Cumin Vinaigrette
Yield: 6 Servings
Ingredients: 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

By Bruce AidellsPhotography by Mark Thomas

May 31, 2002

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Recipe notes