Best Yukon Gold Potato Salad With Chiles Cilantro And Toasted Cumin Recipes

YUKON GOLD POTATO SALAD RECIPE

Steps:

• Fill a large pot with water and bring it to a boil.
• While the water is starting to boil, peel potatoes and if they are large, cut in half.
• Drop potato pieces into the boiling water and cook for 15 minutes. It's always good to check them and move them around so they boil evenly.
• Note: When a pointed knife goes in with a little resistance, they are done. Don't overcook.
• Take the potatoes out of the pot with a slotted spoon and lay the pieces out on the counter to cool.
• Once the potatoes are cool, cut the potatoes into one inch pieces or smaller.
• Chop the onion into small pieces. Consider that these will be in the potato salad so you want them to be bite size but not tiny dices.
• Chop the celery stalks into small bite size pieces.
• Chop the pickles into bite size pieces.
• Chop the boiled eggs into small bite size pieces.
• In a large bowl add all dressing ingredients depending on if you like it more wet or dry. (Start with 1 cup of mayo but feel free to add more if you like it to be a wetter potato salad)
• Add in the mustard.
• Sprinkle in a seasoning such as salt and pepper, according to taste
• Mix well.
• Gently fold in potatoes tossing to coat.

POTATO SALAD

Steps:

• Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.
• Reserve some scallion greens and capers for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper. Drizzle with a little olive oil before serving.

YUKON GOLD POTATO SALAD WITH CHILES, CILANTRO, AND TOASTED CUMIN

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.