This super tasty potato salad will be the favorite dish at your next cookout.
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
¼ cup olive oil
1 tablespoon red wine vinegar
1 teaspoon salt
½ teaspoon coarse black pepper
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.