1 tablespoon cumin seeds
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
2 pounds red-skinned new potatoes, unpeeled, cut into 1-inch pieces
1 tablespoon salt
4 large hard-boiled eggs, peeled, coarsely chopped
2 green onions, thinly sliced
3 tablespoons chopped red onion
1/4 cup chopped fresh cilantro
1 heaping tablespoon chopped seeded drained pickled jalapeño chilies from
jar, 2 tablespoons liquid reserved
Toast cumin seeds in heavy small skillet over medium heat until fragrant,
about 30 seconds. Cool. Using spice grinder, coarsely grind cumin seeds.
Transfer to medium bowl. Whisk in lemon juice, then oil. Season dressing
to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at
room temperature.)
Place potatoes in large pot. Add enough cold water to cover. Add 1 table-
spoon salt. Boil potatoes until tender when pierced with skewer, about 8
minutes. Drain. Transfer to large bowl. Add eggs, green onions, red onion,
cilantro, jalapeño chilies, and 2 tablespoons chili liquid. Pour dressing over
salad; toss to coat. Season to taste with salt and pepper. Transfer to serving
bowl. Serve warm or at room temperature. (Can be made 2 hours ahead. Let
stand at room temperature.)
Makes 6 servings.
Bon Appétit - June 2002
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