Texas New Potato Salad with Grilled Red Onions Recipe - Allrecipes.com
Texas New Potato Salad with Grilled Red Onions Recipe
  • READY IN 45 mins

Texas New Potato Salad with Grilled Red Onions

Recipe by  

"Chef Robert Del Grande of Cafe Annie in Houston, Texas, combines oregano, cumin, coriander, chiles, and red wine vinegar to give this potato salad a big, bold Texan flavor!"

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Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Cook potatoes in boiling water 20-25 minutes, or until tender. Drain and cool to room temperature. Quarter the potatoes and set aside.
  2. Grill the onion slices over high heat until lightly caramelized.
  3. In a hot, dry skillet, toast the coriander and cumin seeds until aromatic, about 30 seconds. Add oregano and lightly toast for about 20 seconds, watching for burning. Remove spices from skillet immediately.
  4. In a large bowl, combine all ingredients and lightly toss.
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Footnotes

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Reviews More Reviews

Most Helpful Positive Review
Jan 21, 2004

My family loved this potato salad. At first I was worried that it would be too spicy, but it ended up not being hot at all -- just full of flavor.

 
Most Helpful Critical Review
Sep 12, 2006

I took this to a potluck and I tried it beforehand and loved it. However, many of the guests said it was waaay to hot for their liking. I would suggest making sure you use 2 small to avg sized jalapenos just to be safe. Also, I didn't have any coriander or cumin seeds so I just used a Tablespoon of Cumin and it the taste was delicious. I'll make it again, but I'll be sure to use less jalepeno or at least smaller ones.

 

20 Ratings

Dec 27, 2005

I omitted the bacon and used 1/4 teaspoon ground cumin instead of the seeds. Also used 2 large peppers. It had a nice zip to it, but not overly spicy. My only complaint is that I found it a tad bit dry. Perhaps I'll add some chicken broth next time to give it a little moisture.

 
Jul 10, 2005

Tremendous salad! Looks beautiful and gourmet. Tastes gourmet. You are going to have to like cilantro, cumin and coriander in order to like this recipe. Instead of grilling the red onion, I just put the thick slices in a skillet and let them char and carmelize. That was the first thing that my husband noticed and loved -- and he doesn't like onions. Can't wait to make this again for company.

 
Jun 05, 2005

Thils potato salad is spicy, tasty, and would be a delicious side for summer barbecue or with smoked meats.

 
Nov 14, 2005

If your idea of potato salad ranges in variety from mustard to mayo, stand by! This tasty dish brings the flavor of the Southwest to a pot luck classic. I've made this for functions ranging from backyard barbecues to company Christmas parties and get requests for the recipe every time. As an added bonus, since there are no egg products in the recipe it's perfect for picnics. Well worth the effort. Every so often, Houston rocks!

 
Sep 30, 2005

This recipe was outstanding. I couldn't find the cumin seeds, so used 1/4 tsp ground instead (probably could have used a little more). I also only used one jalapeno (worried a little about the heat), but 2 might have been even better. I'll definitely make it again!

 
Apr 26, 2008

I gave it a 5, but hubby just wanted the "missing mayo". Followed the recipe for the most part, except I used 1/4 tsp ground cumin, omitted coriander, used jalapeno slices from a jar (chopped), and added cilantro and jalapeno according to my family tastes (tho I think it was pretty on target for the recipe). My only suggestions are cut your onions into 1/2 - 1 inch pieces for better distribution and add the oil/vinegar right before serving. I think that was part of why hubby wanted the mayo, I let it sit for an hour and the potatoes absorbed the vin/oil, but it was wonderful when I first added it. Also, I think next time I'll add more bacon and onions.

 

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Nutrition

  • Calories
  • 228 kcal
  • 11%
  • Carbohydrates
  • 33.9 g
  • 11%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 8.8 g
  • 14%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 528 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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