Texas Style New Potato Salad

What you will need:

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 chillies, minced

3 slices bacon, crisply cooked and coarsely chopped (either turkey or pork)

1 bunch fresh cilantro, thick stems discarded, coarsely chopped

1/4 cup Patricia & Paul Mild EVOO

1 tablespoon Patricia & Paul Red Wine Vinegar

1 teaspoon salt

1/2 teaspoon coarse black pepper

Preparation:

Cook potatoes in salted boiling water until tender, about 20 minutes. Drain and cool. Once cool, quarter potatoes; set aside.

Grill onion slices over high heat until lightly caramelized.

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.

In a large bowl with toasted spices, add oil, vinegar, salt and pepper and whisk together to blend. Add potatoes, onions, chillies, bacon and cilantro; toss lightly to coat.