Potato Salad with Chiles, Cilantro & Toasted Cumin Recipe

by Adrienne Matt on January 15, 2010

in Salads,Vegetables

So this may seem like an odd time of year for a potato salad recipe but if you’re firing up the BBQ for football games, you can do this recipe, too! This is one of the few potato salad recipes I’ve seen with NO MAYO.
Vinaigrette and vegetables can be made 1 day ahead. Keep separate until ready to assemble dish.

¼ cup red wine vinegar
1 garlic clove, minced
¼ cup extra-virgin olive oil
4 ears of corn, husked
3 large fresh poblano chiles or Anaheim chiles
2 large red bell peppers
2 teaspoons cumin seeds
3 pounds unpeeled baby Yukon gold potatoes or baby Dutch yellow potatoes
6 green onions chopped
1/3 cup chopped fresh cilantro

Start grill and put on medium-high heat.
In the kitchen, whisk vinegar and garlic in small bowl. Gradually whisk in olive oil. Season vinaigrette to taste with salt and pepper.
Cook potatoes in large pot of boiling salted water just until tender when pierced with knife, about 20 minutes. While the potatoes are cooking, go back to the grill.
Place corn, chiles, and bell peppers on grill. Cover and grill until corn kernels are tender and chiles and bell peppers are blackened on all sides, turning frequently, about 5 minutes for corn and 12 minutes for chiles and bell peppers.
Transfer vegetables from grill to chopping station. Let them cool about 7-10 minutes.
Cut con kernels off cobs; transfer to medium bowl.
Peel, seed, and coarsely chop chiles and bell peppers’ add to bowl with corn.
Put cumin seeds in small dry skillet over medium heat until fragrant, about 2 minutes. Transfer to small bowl; set aside.
When the potatoes are done, drain and rinse under cold water. Drain and cool slightly. Cut potatoes into 1/2-inch thick slices. Transfer to large bowl.
Add grilled vegetables and vinaigrette; toss lightly to coat. Add cumin seeds, green onions, and cilantro and toss. Season generously with salt and pepper. Cover; chill at least 2 hours. Serve chilled or at room temperature.

Thanks for the recipe, Joe!

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