YUKON GOLD POTATO SALAD WITH CHILES, CILANTRO, AND TOASTED CUMIN
Provided by Rick Rodgers
Categories Salad Potato Side Fourth of July Picnic Vegetarian High Fiber Backyard BBQ Mayonnaise Vinegar Corn Bell Pepper Hot Pepper Summer Grill Grill/Barbecue Low Cholesterol Cilantro Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Whisk vinegar and garlic in small bowl. Gradually whisk in olive oil. Season vinaigrette to taste with salt and pepper.
- Prepare barbecue (medium-high heat). 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 to 2 baking pans. Cover chiles and bell peppers; let stand until cool. Cut corn kernels off cobs; transfer to medium bowl. Peel, seed, and coarsely chop chiles and bell peppers; add to bowl with corn. DO AHEAD: Vinaigrette and vegetables can be made 1 day ahead. Cover separately; chill. Bring vinaigrette to room temperature and rewhisk before using.
- Stir cumin seeds in small dry skillet over medium heat until fragrant, about 2 minutes. Transfer to small bowl; set aside. Cook potatoes in large pot of boiling salted water just until tender when pierced with knife, about 20 minutes. Drain. Rinse under cold water. Drain and cool slightly. Cut potatoes into 1/3- to 1/2-inch-thick slices. Transfer to large bowl. Add grilled vegetables and vinaigrette; toss to coat. Add cumin seeds, green onions, and cilantro and toss. Season generously with salt and pepper. Cover; chill at least 2 hours. DO AHEAD: Can be made 8 hours ahead. Keep refrigerated. Serve chilled or at room temperature.
- * Sold at some supermarkets and at specialty foods stores and Latin markets.
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Noor Rezk
rezk_n99@hotmail.comI'm not sure what went wrong, but my potato salad turned out really bland. I followed the recipe exactly, so I'm not sure what happened.
Sohail Sahib
sohailsahib44@hotmail.co.ukThis potato salad is just okay. It's not bad, but it's not great either.
Jadine Stoffels
stoffelsj81@hotmail.comI found the potatoes to be a bit undercooked. I'll boil them for a few minutes longer next time.
ARTUURSSYT
artuurssyt@gmail.comThe dressing is a bit too runny for my liking. I'll try adding less mayonnaise next time.
Sasha “Sashabee” Roberts
rs29@aol.comThis potato salad is a bit too spicy for my taste. Next time, I'll use less chiles.
Kolobo oghenejator
kolobo-o75@yahoo.comI'm not a fan of cilantro, so I omitted it from the recipe. The potato salad was still very good.
hasan bakar
hasan34@gmail.comI added some chopped bacon to the potato salad and it was delicious. It gave the dish a nice smoky flavor.
Nokuthula Ndlovu
nokuthula.ndlovu56@yahoo.comI didn't have any Yukon Gold potatoes, so I used red potatoes instead. They worked just fine.
Aftab Ahmed Tareq
a.t@gmail.comThis potato salad is a keeper. It's going to be my go-to recipe for summer gatherings.
hebaaa Said
said@hotmail.frI'm not usually a fan of potato salad, but this recipe changed my mind. It's so fresh and flavorful, I could eat it every day.
Sayfi Mughal
s.m93@yahoo.comThis potato salad is a great make-ahead dish. It actually tastes even better the next day, as the flavors have had a chance to meld together.
Angel
angel94@aol.comI love the pop of color from the cilantro and chiles. It makes this potato salad so visually appealing.
Bhatti g Bhatti g
g-bhatti@yahoo.comThe toasted cumin adds a lovely smokiness to the dressing. It really elevates the flavor of the dish.
Shish Alam Khan
a44@hotmail.comI was pleasantly surprised by how easy this potato salad was to make. The recipe is straightforward and the ingredients are easy to find.
Ranjita Tamang
tamang_ranjita25@hotmail.comThis Yukon Gold potato salad is a delightful blend of flavors and textures. The tender potatoes, creamy dressing, and zesty combination of chiles, cilantro, and toasted cumin create a dish that is both refreshing and satisfying.